Moreish, crunchy and salty sweet homemade popcorn. Get a film on and get stuck in. The added baking soda and long exposure to a low heat here lightens the caramel to a crisp crunch, so it’s not so heavy and doesn’t stick in your teeth the way caramel can. Enjoy.
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Serves
8
Vegetable Oil
Popcorn Maize
Light Brown Sugar
Sea Salt
Unsalted Softened Butter
Liquid Glucose
Bicarbonate Soda
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Serves
8
Vegetable Oil
Popcorn Maize
Light Brown Sugar
Sea Salt
Unsalted Softened Butter
Liquid Glucose
Bicarbonate Soda
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 100°C fan. Line two baking trays with parchment paper.
Step 2.
Heat the vegetable oil in a large saucepan set over a medium heat. Add the maize, cover with a lid and heat gently. Shake the pan and wait to hear the corn popping. Once it has all popped – this should take 4–5 mins – remove any unpopped corn, transfer the popped corn to a metal or glass bowl and set aside.
Step 3.
Heat the sugar, salt, butter and liquid glucose in a heavy-bottomed pan set over a low heat. Stir slowly with a wooden spoon to gently incorporate everything as the butter melts and the sugar dissolves. Once the sugar has dissolved, turn the temperature up to high and heat for 3 mins, then remove from the heat and add the bicarbonate of soda (it will fizz up!).
Step 4.
Spoon the caramel over the popped corn and mix so it’s lightly and evenly coated.
Step 5.
Transfer to your prepared baking trays and bake for 45-60 mins, or until slightly puffed – it should be light and crispy, so if it’s not quite ready, return it to the oven for a little longer.
Step 6.
Remove and allow to cool a little before breaking apart into small clusters.
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