Snacks
International
InternationalPopcorn
Freshly popped corn three ways. Basic is microwave-bag simple, while Ultimate makes a glossy salted caramel and brown butter coating from scratch.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Hob-popped corn coated in a glossy brown butter salted caramel with vanilla and a flaky salt finish.
Per serving£0.80
Total cost£3.20
Time30 min
Ingredients for 4
- Popcorn
- 80 g popcorn kernels
- 2 tbsp coconut oil
- Salted caramel
- 100 g light brown soft sugar
- 80 g unsalted butter
- 60 g golden syrup
- ½ tsp vanilla bean paste
- ¼ tsp bicarbonate of soda
- To finish
- flaky sea salt , to taste
Method
- Pop the kernels in the coconut oil in a large lidded pan, then tip into a large bowl and discard any unpopped kernels.
- Melt the butter in a saucepan and cook gently until it smells nutty and turns golden brown.
- Stir in the brown sugar and golden syrup and simmer for 4 to 5 minutes until glossy and slightly thickened.
- Take off the heat and whisk in the vanilla paste and bicarbonate of soda, which will make the caramel foam.
- Working quickly, pour the caramel over the popcorn and fold to coat every piece.
- Spread on a lined tray, sprinkle with flaky sea salt and bake at 140C for 10 minutes, then cool until crisp.
The three ways, side by side
Budget
A bag of microwave popcorn, ready in three minutes.
Better
Loose kernels popped on the hob in oil and tossed with melted butter and fine salt.
Ultimate
Hob-popped corn coated in a glossy brown butter salted caramel with vanilla and a flaky salt finish.
