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Nutrition: per serving (8)

  • kcal89
  • fat7g
  • saturates4g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein0g
  • salt0.1g

Method

  • step 1

    Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don’t stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.

  • step 2

    Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (8)

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Overall rating

A star rating of 3.4 out of 5.9 ratings

This has been removed

joe39784

Who on this planet came up with this diabolical recipe? 25g of kernels? Does your family consist of field mice? I made 100g of kernels and still it wasn't enough to soak up the sauce. BBC please take this travesty down. Don't cause other people the same pain as me!

Tip Wan Leung

This recipe doesn't work even after I adjusted the ratio recommended by other people below. just don't waste your time and ingredients.. look for alternative.

GB16

Avoid this recipe. 25g of popcorn for 6-8 people is laughable, plus once you add the sauce it soaks into the popcorn, leaving it soggy and inedible.

marzipanfeind

I used 50g popcorn for this amount of caramel sauce, and it was just right for me. I used sunflower spread, salt and oat 'cream' to replace the dairy ingredients, and it worked perfectly (though slightly less tasty than proper toffee sauce would be)...a great sweet treat for people with various…

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