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

Ingredients

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

Method

• 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.

Notes

• 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.