How to make irresistible caramel popcorn using a sufuria

Have you always wanted to make caramel popcorn for yourself, family or children?

This method does not require microwaves or fancy machines. It is perfect for movie nights, school snacks or Sunday afternoon treats.

You only need a few simple ingredients from your pantry or kitchen cabinet.

Ingredients:

½ cup of popcorn kernels

3 tablespoons of cooking oil (vegetable or sunflower oil preferred)

½ cup of sugar (brown sugar for deeper flavour, white sugar works too)

2 tablespoons of margarine or butter

1 pinch of salt

Optional: 1/4 teaspoon of baking soda or a few drops of vanilla essence for flavour and smoothness

Steps to follow:

Step 1

Place your sufuria on medium heat and add the cooking oil for 5 minutes.

Step 2

Drop in two or three popcorn kernels as a test; when they pop, you will know the oil is hot enough. Now add the rest of the popcorn kernels and cover the sufuria with a tight-fitting lid.

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Step 3

Once the popping slows to a few seconds between pops, remove from the heat and transfer the popped corn into a large bowl, then set aside.

Step 4

In the same sufuria, cleaned or wiped, add the sugar and margarine or butter.

Then place it over medium-low heat and stir continuously until the sugar melts and combines with the margarine to form a smooth golden-brown syrup.

Step 5

(Optional) Add a pinch of salt and baking soda or vanilla essence at this stage. This enhances the flavour and creates a slightly foamy, smooth caramel.

Step 6

Be careful not to overcook the caramel, as it can burn quickly.

Step 7

Quickly pour the hot caramel over the popped corn. Then use a wooden spoon or spatula to stir and evenly coat all the popcorn before the caramel hardens.

Step 8

Spread it on a flat surface or leave it in a bowl for a few minutes so that it can cool. The caramel will harden slightly and give the popcorn the perfect crunch.

Enjoy!