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Easy
By David Higgs
Published 2018
Pop the popcorn kernels in a pot with a thin film of oil and set aside. In a separate pot, make a caramel with the sugar, butter and glucose.
When a golden brown caramel has formed, stir in the popcorn, making sure all the popcorn is coated with the caramel. Pour onto a Silpat mat or nonstick surface. Allow to cool, and store in an airtight container.