Butterscotch Popcorn
This is a classic popcorn flavour, it's Til-licious, super tasty and poppingly perfect for a party!
- 2 tbsp vegetable oil
- 100g popcorn kernels
- 200g caster sugar
- 6 tbsp water
- 50g unsalted butter
- 600ml double cream
Hot oil can be very dangerous so make sure you ask an adult for help with this recipe as they will need to handle the pan.
STEPS
For the corn
Heat the vegetable oil in a large pan (which has a tight fitting lid).
Add the corn kernels, cover with a lid and continue to heat. The kernels will start to burst and pop. Continue to heat, shaking the pan now and then until the popping sound stops.
Turn off the heat, allow to settle then carefully remove the lid.
For the sauce
Heat the sugar and water in a medium saucepan over a low heat.
When the sugar and water form a syrup, leave to simmer.
The water will evaporate and leave behind pure sugar syrup which will then begin to brown. Don't stir during this process, as the sugar may crystallise.
When it has reached a deep golden colour, add the butter. Whisk until all the butter has been incorporated then remove from the heat and stir in the cream until the butterscotch is smooth.
TO SERVE
Put the popped corn in a container and pour over the butterscotch syrup. Stir well.
