This recipe comes from “Chef Michael Smith’s Kitchen, 100 Of My Favourite Easy Recipes”. This may seem like a small amount but you get four descent-sized servings from it and it’s really addictive. I would not want to pick out un-popped kernels from this dish. As annoying the ads are Orville Redenbacher's popcorn is the best.

3-4 Tbsp corn oil
1/4 cup popcorn kernels
1/4 cup butter cut into small pieces
1/2 cup icing sugar
sprinkle of salt

• Add the corn oil to a heavy pot and add the popcorn kernels.
• Turn on heat medium-high.
• When the kernels begin to pop, put a tight fitting lid on the pot.
• Pop the corn.
• When the popping slows down remove pot from heat.
• Wait until the popping stops.
• Remove lid and add the butter in small chunks.
• Add the icing sugar and sprinkle with salt.
• Place pot back on the heat and gently stir the popcorn, coating the popcorn evenly with the butter and the sugar. Soon the sugar will begin to caramelize.
• Patiently continue stirring until the popcorn is deep golden brown and fragrant.
• Pour onto a baking sheet and spread it out evenly.
• As it cools, which is rather quickly, the caramel popcorn hardens.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!