Ingredients
2 tsp vegetable oil
½ cup popcorn kernels
125g unsalted butter
1½ cups brown sugar
½ cup liquid glucose syrup
½ tsp cream of tartar
2 tsp vanilla extract
2 tsp fine salt
2 tsp sea-salt flakes
Method
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Preheat oven to 130°C. Line an oven tray with baking paper. Pour oil into a large saucepan with a lid, and heat over a high heat. Add popcorn kernels and cook, covered, for 6-8 minutes, shaking saucepan often, until popping sound subsides. Remove lid and set aside.
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Scatter popcorn on prepared tray, spreading out evenly and discarding any kernels that failed to open.
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Put butter, sugar, syrup and cream of tartar in a large saucepan and heat over a high heat. Cook for 15 minutes or until syrup reaches 125°C on a sugar thermometer. Remove pan from heat, stir in vanilla extract and fine salt, then quickly pour mixture over popcorn.
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Bake for 20 minutes or until caramel melts all over popcorn, then sprinkle with sea-salt flakes and set aside to cool completely. Break into small pieces to serve.