Popcorn Caramels
- Preparation and cooking time
- Total time
- Plus 10 minutes cooling time.
- More effort
- Serves 12
Ingredients
- 60ml vegetable oil
- 80ml/ 1/3 cup popping corn
- 150g butter
- 250g packet Jersey Caramels
- 12 large paper-lined foil cakes
Method
- STEP 1Put the cases into a 12-hole muffin tray.
- STEP 2Put a large pan on the stove, put the oil in the pan and turn the heat to high. Wait 1 minute, then turn the heat to medium. Add the corn to the pan and immediately put on the lid. Then, shake the pan a few times and leave the lid on until you can hear only a few popping noises. Remove the pan from the heat and tip the popcorn into a large bowl (a few pieces of popcorn may not have "popped" - throw these pieces away).
- STEP 3Chop up the butter and put it into the same large saucepan as the Jersey Caramels. Put the pan on the stove and turn the heat to medium. Stir until the caramels are melted and the butter and caramel are mixed together. Remove the pan from the stove and put it on a wooden board.
- STEP 4Add the popcorn to the pan and stir gently to mix everything together. Spoon the popcorn mixture into the foil cases and leave them for 10 minutes or until they are cold.
- STEP 5These crunchy treats will last up to 2 days.