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Every Christmas, something magical happens in the Michael's Cooking Show kitchen—it starts with butter and sugar, and ends with an irresistible popcorn avalanche we pretend is “just for Christmas.” This caramel popcorn is so morish we’ve imposed an annual limit... for safety reasons. Crispy, golden, and just the right amount of sticky, it’s the kind of treat that vanishes faster than you can say “wasn’t there a second batch?” Proceed with caution—and maybe a bigger bowl.
Rating: ⭐⭐⭐⭐⭐ (this is probably the reason you visited the site 🍿)
Ingredients
Ingredients
1 cup butter
2 cups brown sugar
½ cup glucose syrup
1 tsp salt
½ tsp baking soda
1 tsp vanilla essence
24 cups of popped popcorn
Instructions
Instructions
Melt butter. Add brown sugar, glucose syrup and salt.
Bring to the boil. Boil for 5 minutes without stirring (turn down heat while boiling so it doesn’t burn).
Remove from heat and add vanilla and baking soda.
Pour over popped popcorn.
Place on cookie sheets (I use large ceramic casserole dishes, so it doesn’t stick so much) and bake at 120C for one hour, stirring every 15 minutes.
Remove from oven to cool, stirring constantly to avoid clumping. Store in air-tight container.
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