When my sister in law came over tonight and suggested we make ‘caramel popcorn’, I was reminded of my childhood days in Malaysia when we used to go to the cinemas & buy caramel popcorn. I don’t know why in Australia they only have 1 flavour – only salty popcorn, but in Malaysia they have a few different flavours, chocolate coated popcorn, caramel popcorn…mmm! This recipe is just a basic recipe my sister in law found, but its so gooey, crunchy and delicious!

RECIPE FOR SALTED CARAMEL POPCORN
Adapted from this recipe, with modifications

Ingredients
5 tbsp oil
1/2 cup popping corn

caramel:
100g butter
3/4 cup sugar
salt (to sprinkle over)

Method

1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Make caramel: Combine butter and sugar in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Sprinkle some salt over caramel. Set aside to cool. Break into pieces. Serve.