|10 ml||coconut oil — or neutral oil|
|5 ml||cumin — ground|
|5 ml||cinnamon — ground|
|2 ml||bicarbonate of soda|
|200 g||white sugar|
|30 ml||golden syrup|
|5 ml||vanilla — extract|
Preheat the oven to 120 °C.
Line a baking tray with baking paper.
Make the popcorn any way you prefer.
Once popped, transfer the popcorn to a large deep bowl, filling up the bowl only half, allowing space to toss the caramel.
Mix all the spices and bicarb together and set aside.
In a medium size, heavy-based pot bring the butter, sugar and syrup to the boil.
Continue to let it bubble, stirring continuously, until the mixture turns a golden sandy brown colour and reaches the hard crack stage (155°C).
Add the vanilla extract and spice mix and stir vigorously for a few seconds and remove from the heat.
Pour the hot caramel over the popcorn and toss to coat.
Spread the caramel covered popcorn evenly on the prepared baking tray and bake for 15 minutes.
Remove it from the oven and toss to ensure it’s evenly coated.
Return it to the oven for a further 15 minutes, then remove, toss again and leave to cool.
Once cool, break it up and store in an airtight container.