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Caramel popcorn
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Spring fundraiser favorites, selling like hot cakes.
Ingredients:
  • 36.80 gm vegetable oil
  • Melted butter, to grease
  • 115g (1/2 cup) popping corn
  • 215g (1 cup) caster sugar
  • 100g butter
  • 60ml (1/4 cup) golden syrup
  • 60ml (1/4 cup) pouring cream
Instructions:
  • Prepare a 20 x 30cm slab pan by generously coating it with velvety melted butter. Then, neatly line the base and two long sides with non-stick baking paper, ensuring that the paper extends beyond the edges for easy removal later.
  • In a large heavy-based saucepan over medium heat, heat the oil. Add the popping corn and cover with a tight-fitting lid. Shake gently. Once the corn starts popping, shake the pan occasionally for 3-4 minutes until all the corn has popped. Remove the lid, cool, and enjoy!
  • Combine sugar, butter, golden syrup, and cream in a saucepan over low heat until butter melts and sugar dissolves. Bring to a boil, then reduce heat and simmer without stirring for 10 minutes. Brush down the sides of the pan with a water-dipped pastry brush. Let sit until bubbles settle.
  • Drizzle the caramel over the popcorn, then toss with a large metal spoon until fully coated. Spread the mixture in the prepared pan and allow it to set. Break into pieces before serving.

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