Caramel Popcorn

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 75 g popcorn kernels
  • oil – for popping
  • 115 g castor sugar


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.