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Ingredients

  • 2 tablespoons (30 mL) vegetable or canola oil

  • 75 g (â…“ cup) popcorn kernels

  • ¼ teaspoon bicarbonate of soda (baking soda)

  • ¼ teaspoon vanilla extract

  • 60 g (4 tablespoons) unsalted butter

  • 100 g (½ cup packed) light brown sugar

  • 2 tablespoons (30 mL) golden syrup (or light corn syrup)

  • 1 tablespoon finely chopped herbs (e.g., rosemary, thyme, or sage)

Caramel and Herb Popcorn

01

Prepare the Popcorn

  1. Heat your oven to 140°C (120°C fan) / 275°F. Line a baking sheet with baking paper.

  2. Add oil to a large pan with a tight lid over medium-high heat. Add a few popcorn kernels and cover. When they pop, the oil is ready.

  3. Remove the popped kernels and add the rest. Cover and shake occasionally to prevent burning.

  4. Once popping slows, remove the pan from the heat and let it sit for 1 minute. Transfer popcorn to a large bowl.

02

The Caramel

  1. In a small bowl, mix bicarbonate of soda and vanilla extract. Set aside.

  2. Melt butter in a saucepan over medium heat. Add sugar and syrup, stirring until smooth.

  3. Let the mixture boil gently, then reduce heat to low and simmer for 2–3 minutes, stirring occasionally.

Caramel and Herb Popcorn
Caramel and Herb Popcorn

03

Combine

  1. Remove caramel from heat and stir in the bicarbonate of soda and vanilla mixture (it will bubble).

  2. Stir in the chopped herbs until evenly mixed.

  3. Pour the caramel over the popcorn and stir to coat evenly. Sprinkle with salt and stir gently again.

  4. Spread the popcorn in an even layer on the prepared baking sheet.

04

Bake

  1. Bake the popcorn for 45 minutes, stirring every 15 minutes for even baking.

  2. Once golden and crisp, remove from the oven and let it cool completely on the baking sheet.

Caramel and Herb Popcorn
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