Caramel Puff Corn
Ingredients
- 1 cup popcorn kernels
- 2 tbsp neutral cooking oil (vegetable or sunflower)
- Pinch of fine salt
- 100g (½ cup) white granulated sugar
- 1 tbsp unsalted butter
- 100ml whole milk
Instructions
- Heat oil in a large pot over medium heat
Video
Notes
- For extra crunch, stir a tiny pinch of baking soda into the caramel just before pouring.
- Store in an airtight container at room temperature for up to 3 days.
- For dairy-free: use vegan butter and full-fat oat milk or coconut milk.