Wednesday, November 21, 2012

Allergy free brown sugar popcorn recipe (a light caramel alternative)


  • 3-4 tbsps olive oil
  • 2 large tbsps cup brown sugar, firmly packed
  • 100g (approx.) unpopped popcorn kernels


  • Add the sugar and oil to a wok and stir to combine as best you can.
  • Add the popcorn kernels.
  • Turn the heat to medium.
  • Place a splatter guard over the top of the wok.
  • Before the popcorn starts popping stir the kernels a few times to ensure the sugar is evenly distributed.
  • When the oil becomes hot hold the wok just above the heat and begin rolling the popcorn about the bottom of the pan as much as possible.
  • Keep the popcorn, popped and unpopped, in motion until the popping decreases significantly then remove from the heat.
  • Pour the popcorn in a bowl and discard any unpopped or burnt kernels.


  • The fresher the kernels are the fewer unpopped kernels there will be.
  • It is much easier to burn this popcorn than most so keep the temperature controlled and the kernels moving. If there's even a wisp of smoke stop cooking and remove any good popcorn.

No comments:

Post a Comment