It’s been a long time since I’ve enjoyed popcorn. Thanks to Crohn’s disease I can no longer tolerate popcorn, nuts or other healthy (yet difficult to digest) treats. There’s something so satisfying about making popcorn regardless of whether you can taste the end product or not!
Heat your oil in large pot on low-medium heat. Add popcorn and put the lid on.
While the popcorn pops, melt butter and sugar (plus syrup and nuts) in pan on low heat. If you don’t use syrup you might need a bit more butter.
Once the popping starts slowing down (or, as in my case, the pot fills up), take off the heat. Pour the popcorn onto a baking tray lined with baking paper.
Once sauce is saucy and all melted together, such as…
Pour caramel sauce over popcorn. Pop the tray into the oven and grill very quickly 140-160 degrees C until the sauce hardens. Don’t walk away – I can’t count the number of times of I’ve turned my back and ended up with charred popcorn.