One of the great things about this popcorn recipe is that you literally need five ingredients – oil, kernels, butter, sugar and syrup – and it takes less than 15 minutes from start to finish.
By Eleanor Jones
Recently, the weather’s been rubbish, money has been tight, and consequently I’ve spent a lot of my time wrapped up in a duvet binge watching Netflix. Whilst this is a pleasant activity in itself, I’ve also discovered that it can be significantly improved by the addition of snacks – and this homemade caramel popcorn (from What Charlotte Eats) is up there with the best of them.
One of the great things about this popcorn recipe is that you literally need five ingredients – oil, kernels, butter, sugar and syrup (hey, I said it was easy, not healthy!) – and it takes less than 15 minutes from start to finish. If it’s raining, cold, or generally miserable where you are, fire up your laptop, put your pan on the stove and get popping.
- 40g popcorn kernels
- 2tbsp sunflower oil
- 40g light brown sugar
- 40g unsalted butter
- 2tbsp golden syrup
- Sprinkling of salt (optional, but I love sweet/salty combos and highly recommend it!)
- Heat the oil on a high heat in the biggest saucepan you own with a lid. Drop one or two kernels into the pan and wait for them to pop – when they burst, it’s time to add the rest. If you’re adding salt, sprinkle it across the kernels now.
- Turn the heat down to medium, put the lid on the pan and wait for all of the popcorn to pop, shaking occasionally to prevent burning. Only remove the lid when you haven’t heard a pop for a good minute or so, unless you want a popcorn explosion!
- Tip the popcorn into a bowl to cool slightly. Whilst you’re waiting, you can make the caramel.
- Melt the butter (you can use the same saucepan) and then stir through the sugar and syrup. Once the mixture is combined, return your popcorn to the pan and stir thoroughly (and carefully – hot sugar burns!) until every kernel is glistening with caramel. Return the batch to the bowl to cool.
- The popcorn will dry in clumps, but they’re very easy to break up with your hands. Once it’s sat for 10-15 minutes, it should be ready to eat!
Eleanor Jones is an editorial assistant and writer by day, and a serial sugar junkie by night. A committed vegetarian, her posts are a mostly a mixture of tasty veggie treats and seriously decadent bakes. When she’s not cooking, Eleanor can be found watching old movies, cooing over expensive dresses, and searching the internet for pictures of animals in hilarious costumes. Her blog, mademoisellie, revolves around life, love and most importantly, food, in London.