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  • Chef James Oakley

Toffee popcorn recipe!



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!

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