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Nutrition: per serving (12)

  • kcal192
  • fat10g
  • saturates6g
  • carbs25g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.01g
    low
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Method

  • step 1

    Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.

  • step 2

    Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.

Recipe from Good Food magazine, July 2007

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.3 out of 5.13 ratings
southlundon avatar

southlundon

I used 60g kernels in my popcorn maker and then followed the ingredients as per this recipe. It was far too much sauce - it did taste nice but by the time it had cooled down to go harder, it had made the popcorn very chewy which was a shame. Next time I’ll reduce the ingredients by a third.

hollinicoleduggan-IPbzLR6

Too much sauce, sauce does not taste like toffee and it is to liquidy

susan.killen1032aOGrDJm

It's the way this is written that's confusing. If you read it as 50 gr of popcorn then obviously too much flavourings. It states repeat step one four times. Personally I just melt one tea of butter one tea of honey and some vanilla essence over 70 grams. Then give it a dash of salt. Its sweet and…

happyheffalump

A star rating of 5 out of 5.

Really simple & quick to make - I followed method suggested by lucy_painter in an earlier post but halved the amount of sugar and butter and it was plenty sweet enough for three young boys pretending to be at the cinema!

tillyfloss80 avatar

tillyfloss80

tip

Use a plastic mixing bowl when covering the popcorn with the caramel sauce, less mess as doesn't stick as much to the sides.

alisonl262

A star rating of 5 out of 5.

This is so so good and very, very moreish! I made it in a pan which makes no difference. Will definitely make again!

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