Caramel popcorn with coffee salt

Preheat the oven to 120 degrees C
Line a baking tray with baking paper
Make the popcorn as per packet instructions
Once popped, place the popcorn in a large bowl/pot big enough to toss the popcorn with the caramel
Bring the butter, sugar and syrup to the boil in a heavy based pot
Stir constantly until the mixture turns a sandy brown colour and reaches the hard crack stage (150 degrees C on a sugar thermometer)

Take the caramel off the heat, add the vanilla extract and bicarb of soda and stir very well until you have a glossy sauce
Pour the caramel over the popcorn and toss to coat evenly
Spread the popcorn on the baking tray and bake for 15 minutes
Remove the popcorn from the oven and toss it again to cover with the caramel
Repeat the baking process once more and give the popcorn one final mix when it comes out of the oven and let it cool
While cooling use a pestle and mortar to grind the salt and coffee to a fine powder

Once the popcorn has cooled, break it up if necessary and sprinkle with the coffee salt
Serve more coffee salt on the side if desired (make double the mix quantity)

Reprinted with permission of Hein Stirred. To see more recipes, click here.

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