Allergy free caramel popcorn

Ingredients

• ¼ cup Nuttlex
• ¼ cup brown sugar, firmly packed
• 1-2 litres popcorn, already popped

Method

• If you need to pop the popcorn yourself then heat a tbsp. of oil in the bottom of a wok over a medium heat.
• Add the desired amount of popcorn (for the above serving roughly 1-1½ handfuls).
• Immediately place a splatter guard over the top of the wok.
• Hold the wok just above the heat and begin rolling the popcorn about the bottom of the pan.
• Keep the popcorn, popped and unpopped, in motion until the popping decreases significantly then remove from the heat.
• Pour the popped popcorn in a bowl and discard the unpopped kernels.

Caramel popcorn

• In a medium bowl, cream the Nuttlex with a beater.
• Add the brown sugar and whip until fluffy.
• In a large alfoiled baking pan spread out the popcorn.
• With your hands, mix in creamed mixture and roll the popcorn through it until evenly combined.
• Bake in 175°C oven for about 8 minutes or until crisp.
• Take from the oven and allow to sit for a moment on the hot pan.
• Then carefully scrape off the caramel popcorn and place it in the serving bowl for a final dry.
• Serve warm if desired.

Notes

• The fresher the kernels are the fewer unpopped kernels there will be.
• This is a sticky process so take any rings off.