Toffee popcorn

• 50g corn kernels
• 25g oil
• 150g granulated sugar
• 30g water
• 80g cream
• 25g butter
• 1.5g salt
• 1g bicarb

1. Oil in the dutch oven with one or two kernels. Heat on high until they pop. Tip the rest of the kernels in and put the lid on. Shake and heat until the popping stops.
2. Measure out the cream, butter, and salt into a jug/cup. Microwave until the butter is melted.
3. Sugar and water into the wok. Heat on high until it starts bubbling.
4. Swirl the wok to break up the bubbles. Keep going until the mixture is honey brown throughout.
5. Pour in the cream/butter. It will froth violently. Mix with a spatula.
6. Sprinkle the bicarb and mix it in. The caramel will lighten.
7. Pour caramel oven the popcorn and stir to coat.
8. Line a baking sheet with parchment and spread the popcorn out evenly.
9. Bake at 100C (fan) for 2 or 3 hours, turning occasionally.
10. Allow to cool on the sheet. The caramel should turn hard and crunchy.