40g Dried corn kernels
30g Sugar
8g Butter
35g heavy cream
1g Sea salt
(1) Place corn kernels in to a pan with a little olive oil cover pan and place on a medium heat until all corn kernels have popped
(2) In a pan gently heat sugar until all has dissolved and take to a light caramel color
(3) Whisk butter in to sugar caramel and make sure it is fully incorporated
(4) Add cream and salt to sugar / butter, whisk together and bring to boil to fully incorporate
(5) Add popcorn to toffee sauce and stir until popcorn is evenly coated and allow to cool
(6) Serve and enjoy!
Comments