Salted Caramel Chocolate Popcorn
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp oil
- 75g / ยฝ cup popcorn kernels
- 100 ml caramel sauce (shop bought or homemade)
- 1 tbsp dark chocolate chips
Method
- Add the oil and popcorn kernals to a large saucepan over a moderate heat. Cover with a lid and leave on the hob until the popcorn starts to pop. To avoid burning your popcorn remove the saucepan from the heat when the pops reduce to approximately one every couple of seconds.
- Once the popping has stopped completely remove the lid and transfer the popcorn to a large bowl, leaving any unpopped kernals in the saucepan. Add the caramel sauce and dark chocolate chips and mix well.
- Serve immediately. The popcorn will keep for 24 hours in an airtight container.