JESSICA'S SALTED CARAMEL, CHILLI & BLACK PEPPER POPCORN

JESSICA'S SALTED CARAMEL, CHILLI & BLACK PEPPER POPCORN

2/3 cup popcorn kernels
2 tbs olive oil
 
Salted Caramel
220g unsalted butter
1 ½ cups brown sugar
2 tbs honey
1 tbs dried chilli flakes
1 tbs crushed black pepper plus extra for garnishing
1 tsp salt
  1. Heat the olive oil in the GreenPan Wood Be 20cm Casserole Pan over medium heat. Add the popcorn kernels, cover then shake, and cook, shaking the saucepan constantly once the kernels begin to pop. Cook until the kernels have all popped, 5 to 7 minutes. Transfer to a large bowl.
  2. Wipe out the pan clean with a paper towel, and then add unsalted butter, sugar, honey, chilli flakes, pepper and salt.  Return to medium heat and stir until melted and combined then leave to simmer, untouched for about 5-10 minutes until golden brown.
  3. Pour immediately over the popcorn and stir through quickly using a wooden spoon until all the popcorn is covered with the caramel.
  4. Pour and spread onto a sheet of baking paper and leave to cool completely. Break the popcorn up, garnish with extra chilli flakes and serve!