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Halloween Popcorn Bags
1 tbsp neutral oil ½ cup popcorn kernels ¼ cup hundreds and thousands Caramel Coating 100g butter 1½ cups caster sugar ¼ cup golden syrup
© Annabel Langbein Media
Heat oil in a very large pot. Add popcorn kernels, cover and cook over high heat, shaking often (about 4 minutes). When popping stops, remove from heat immediately. Discard unpopped kernels and return popcorn to pot.
To make Caramel Coating, heat butter, sugar and golden syrup in a small pot over medium heat. Stir until dissolved then boil without stirring until bubbles change from small to big and mixture is a rich, deep golden colour (8 minutes total).
Pour caramel over popcorn, toss quickly and then sprinkle with hundreds and thousands, tossing to coat evenly. Leave to set then break up.
If not using at once store in an airtight container for up to two weeks.
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