Salted Caramel Popcorn

Serves 6

  • 1/4 cup vegetable oil
    ½ cup popping corn
    1 cup Bundaberg White Sugar
    2 tablespoons Bundaberg Golden Syrup
    125g butter, chopped
    1 teaspoon sea salt
    3/4 cup salted peanuts, coarsely chopped

1. Line 2 large baking trays with baking paper.

2. Heat oil in a large saucepan over a medium heat. Add corn and cover with a tight fitting lid. Shake pan frequently. When corn stops popping, remove from heat and place in a large heatproof bowl. Discard any unpopped corn.

3. Place sugar, golden syrup and butter in a saucepan over a medium – low heat. Stir 5 minutes or until sugar has dissolved. Bring to the boil. Boil, without stirring for 5 minutes or until golden.

4. Remove from heat and working quickly, stir in salt, then peanuts. Immediately pour mixture over popcorn and stir to combine. Spread onto prepared trays. Set aside to cool completely. Break into pieces. Store in an airtight container.