Cinnamon Caramel Popcorn is just what your next movie date night needs!
- 25 mins
- 5ml sunflower oil
- 160ml popcorn kernels
- 250ml butter
- 250ml brown sugar
- 80ml liquid glucose
- 5ml ground cinnamon
- Preheat oven to 150°C. Line a large baking tray with baking paper. Heat the oil on medium and add the popcorn kernels. Cover with a lid and shake occasionally for about 5 minutes until most of the kernels have popped. The pops will be about 2 seconds apart. Cool then remove any unpopped kernels.
- Heat the margarine, sugar, glucose and cinnamon in a large saucepan over medium for about 5 minutes, stirring until melted. Bring to a boil and leave to boil for 5 minutes without stirring.
- Pour the caramel sauce over the popcorn. Stir to coat thoroughly. Pour the popcorn onto the prepared tray. Bake for 30 minutes, stirring every 10 minutes. Spread across a parchment-lined counter. Cool completely before storing in an airtight container.
Magazine issue date: June, 2015