Making popcorn on Christmas Eve? Yes, you’ll think I’m mad but my kids love popping corn (so do I) and it’s a bit of an event.
I use a saucepan that has a glass lid so you can watch the corn coming at you. The popped corn is then coated in bubbling caramel.
The sauce is easy to do, but make sure the sugar has melted in the butter before you turn up the heat. It’s also important to stand back when you add the cream – it’s best to use a long-handled wooden spoon – as it really does hiss and spit.Prep time: 10 minutesCooking time: 45 minutesfour to six For the popcornFor the salt-caramel sauceLet the caramel go as dark as you dare so it has a little bitterness, but be careful not to let it go too far.
Read more on telegraph.co.uk
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