Prep Time:15 mins
Cooking Time:1 hour
This is the most addictive, sweet and salty snack – be warned, you won’t be able to stop eating it… The bicarb and slow, low bake puffs up the caramel so its really light and crunchy.
120g light brown sugar
Generous pinch of sea salt
110g unsalted butter
60g liquid glucose
2 tsp bicarbonate of soda
Two baking trays, lined
Preheat the oven to 100°C fan assisted
3 Put the sugar, salt, butter and liquid glucose into a heavy-bottomed pan over a low heat. Stir slowly with a wooden spoon to gently incorporate everything as the butter melts and the sugar dissolves. Once the sugar has dissolved, turn the temperature up high and heat for 3 minutes. Then remove from the heat and add the bicarbonate of soda, it will bubble up.
4 Now, work quickly to spoon the caramel over the popped corn so it’s lightly and evenly coated. Transfer to your prepared baking trays and bake for 45 minutes to 1 hour, or until slightly puffed – it should be light and crispy, so if it’s not quite ready, return it to the oven for a little longer.
5 Remove and allow to cool a little before breaking apart into small clusters.