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Ingredients

Method

  • STEP 1

    Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.

  • STEP 2

    Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.

Recipe from Good Food magazine, July 2007

Goes well with

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A star rating of 4.3 out of 5.12 ratings
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