Diddling the daddle on a little crunchy popcorn takes me back to days of primary school lunch boxes. Making it at home adds the sophisticated caramel bitterness. Paired with the salt, you’ll be licking your fingers and going back for more – over and over again. Happy munching.
100g popcorn kernels
1 tbsp canola oil
2 cups sugar
1 cup water
Maldon sea salt
- Cook popcorn in heated oil in large pot, until all popped. Pour onto a large baking tray to cool.
- Dissolve sugar in water in a small pot. Once all dissolved, sugar granules have gone into solution. Boil, but do not stir. Tip: I use a pastry brush in a mug of cold water, to wash down the pot sides covered in boiling sugar – this prevents the caramel from crystallising.
- Leave caramel to boil until it turns a dark amber colour. Working quickly, pour caramel immediately over popcorn.
- Using two greased dessert spoons, toss popcorn through caramel to coat evenly.
- Season with salt and leave to harden. Break up and store your popcorn in an airtight container.
Keeps for 1 week