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Popcorn is usually categorised as an unhealthy food. I believe it is because of the cooking method and sugar that usually goes on it. I don't think it actually that bad if we prepare it at home and not eat it too often. I am not particularly fond of eating popcorn but I do like to look at puffy clouds of popcorn. I prepared this as a cake decoration.

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How To Make Low-Sugar Salted Caramel Popcorn

Yields: 5 servings

INGREDIENTS:

Popcorn:

15g butter

15g (1 tabsp) vegetable oil

90g popcorn kernels

1 tsp salt

Caramel Sauce:

80ml water

100g brown sugar

15g butter

1/2 tsp salt

METHOD:

Popcorn:

In a big pot, heat up butter and vegetable oil under medium heat.
Pour in the popcorn kernels and stir until all the kernels are coated with oil. Put on the lid and turn to low heat. Wait for the kernels to pop which may take few minutes. Gently shake the pot.
Once the popping end, turn off the heat. Pour the popcorn into a big mixing bowl. Add in salt and toss. Keep aside.

Caramel Sauce:

Line a tray with parchment paper.
Combine sugar, salt and water in a saucepan. Cook under low medium heat and wait for it to start burble. Once the mixture become thicken (please wait till the mixture turn to amber color if you use caster sugar), turn off the heat and add in the butter.
Keep on stirring until the bubbles subside.
Pour the caramel sauce all over the popcorn and give a good stir. Transfer the popcorn to the lined tray and spread out evenly.
Store in the airtight container once cooled down.