Caramel Popcorn

Cook time 15 minutes
Servings 2


3 tbsp canola oil

¼ cup of popping corn

¾ cup of caster sugar

125g butter

1 tsp bicarb soda

½ tsp salt flakes

Caramel Popcorn


Heat oil over a medium-high heat in a pot and add corn kernels. Place the lid on and shake back and forth to coat. Keep moving the post as the corn begins to pop. Once popping almost stops, remove the pot and rest for a few minutes with the lid on.

Meanwhile make the caramel, melt together the sugar and butter in a large saucepan over a medium heat. Bring to the boil. Cooking for about 10 minutes until golden in colour. Add the bicarb, being careful as it will bubble over. The bicarb aerates the caramel, which makes it easier to eat the popcorn when cooled. Add the salt and then pour over popcorn and mix together.

Spread over a tray lined with baking paper and cool before breaking up into pieces.