Caramel Pop Corn

Ingredient

Method

Ingredients 100g unpopped corn kernels 40g butter Caramel sauce: 40g unsalted butter 100g caster sugar Equipment: Large lidded saucepan Large heatproof mixing bowl

1. Heat the butter in a large lidded saucepan over medium heat. 2. When the butter melted, add the corn kernels to the pan, stir to coat with oil, and put the lid on the pan. 3. Pop the corn, shaking the pan occasionally, until the popping slows. Empty the popped corn immediately into a large heat-proof bowl. 4. Make the caramel sauce: Cook the sugar in a large saucepan over medium heat until turn to light brown. 5. Add butter and mix in the sugar until the sugar is completely moistened. Turn the heat to low and pour the popcorn into it and stir until well.