Bourbon and Christmas Spice Popcorn
- 1 tablespoon rapeseed oil
- 200g unpopped popcorn kernels
- 100g golden caster sugar
- 100g butter
- 1-teaspoon vanilla extract (the kind with seeds)
- 1 1/2 teaspoons sea salt
- 50ml bourbon
- 1 teaspoon mixed spice
Pop the oil and corn kernels and place in a lidded pan over a medium to high heat. Gradually you will hear the pop corn start to pop, it will then go nuts for a while and then slow down again.
Keep shaking the pot but don’t take the lid off until the popping stops, for fear of losing an eye! Turn off the heat but leave the pop corn in the pan.
In a large saucepan, heat sugar, butter, vanilla extract, salt, bourbon and spice on a medium heat, stirring often. Continue to stir until sugar melts and then bring to the boil until a caramel color is achieved.
Pour the caramel over the popcorn and stir quickly, coating the mixture evenly with the caramel. Spread the caramel coated popcorn onto a foil-lined baking sheet and allow to cool for approximately 10-20 minutes.
Recipe courtesy of Gizzi Erskine.