
1. Line a large tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2-3 pieces of popping corn, allow to heat. Once the kernels pop, the oil is then hot enough.
2. Pour popping corn into the oil. Cover with a tight-fitting lid and shake well. Leave to pop (roughly 3-4 minutes). Remove pan from heat once the kernels stop popping and remove any unpopped kernels. Set aside.
3. To make the caramel, place the butter, brown sugar, maple syrup and vanilla in a small saucepan over medium heat. Cook, stirring until smooth and dissolved. Add the cinnamon to the caramel. Bring mixture to the boil and cook for 5 minutes or until light golden brown.
4. Remove caramel from heat and pour over the popcorn. Stir thoroughly to coat and then pour popcorn out onto the lined tray. Season with salt and set aside to cool before serving.
Store leftover popcorn in an airtight container for up to three days.
Kilojoules | 725kJ | Protein | 1.3 g |
Carbohydrates, total - sugars, total |
19.1g 13.0g | ||
Fat, total - saturated fat |
10.3 g 4.6g |
||
Sodium | 5 mg |
|