You will need:
– A cooking pan and lid
– A saucepan
– 2/3 handfuls of popcorn kernels/maize
– 2 tablespoons coconut oil
– 200g caster sugar
– 110ml double cream
– 1/2 teaspoon salt
– 100g salted butter cut into cubes
If there’s one thing I seem to have become obsessed with of late, it’s the two words: salted caramel. My goodness. I know I’m definitely late to the caramel party- but WOAH. What a party in your mouth it is. I’ve bought chocolate, considered dipping sauce and ice cream all in this beautiful flavour, and this obsession doesn’t seem to be stopping soon. So- where better to put it than with some homemade popcorn, amirite? This caramel in this is based on a recipe by Alice Hart, and the popcorn is so blooming easy that I’m pretty sure it’s a sin to buy it pre made. So grab your favourite film and a cosy blanket (for afterwards, that is) and lets get going!
1. Preheat your oven to 180 degrees. Taking your coconut oil, pop it in a pan- and heat on a medium heat until it melt completely- which shouldn’t take long. Once melted and warm, pop your kernels in the pan and cover them completely with oil- and then pop the lid on (leaving it ajar so air can escape) and leave to pop.
2. Once the corn is popping, and the pops reduce to 1-2 every 10 seconds or so, remove from the heat to prevent them burning and leave to stand.
3. Pour your sugar into your pan and put onto a medium heat until it has melted (try to avoid stirring it at this point, and simply swirl the pan the mix if necessary). Once melted, turn the pan up to medium high heat and simmer for about 30 seconds until the caramel turns a deep golden colour- and swirl the mixture to prevent any burning.
4. Turn the heat off (leaving the pan where it is) and stir in your salt and double cream. Remove the pan from the hob, and gradually drop in your knobs of butter, and keep stirring until it becomes a slick caramel.
5. Carefully pour your caramel over the popcorn and stir until all of your popcorn is totally covered.
6. Taking your baking tray, spread your coated popcorn over it and pop in the oven for about 15 minutes to help the caramel set. Remove a little earlier if necessary, and leave to cool completely before breaking it apart.
7. Once cool, break the popcorn up and pop into some bowls to enjoy (have I said the word ‘pop’ enough?)- yum!