serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
Rum caramel
- 1 cup caster sugar
- 125 ml butter
- pinch of sea salt flakes
- 2 tbsp glucose syrup
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp bicarbonate of soda
- 2 tbsp dark rum
Instructions
- Line a tray with baking paper and set it aside.
- Combine sugar, butter, salt and glucose syrup in a medium saucepan over medium-high heat. Stir to combine then bring to a simmer until deep golden in colour.
- Remove from the heat, add spices, bicarbonate of soda and rub and mix very well (be careful as this will become foamy). Pour over the popcorn, toss to coat then spread out onto the prepared tray and set aside until caramel is set. Roughly break up pieces to serve.
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
