Caramel crunch popcorn

This is my favourite type of popcorn – sweet, sticky and crunchy



Makes 1 large bowl

  • 200g caster or granulated sugar
  • 100ml water
  • 2 tablespoons glucose syrup, Dr Oetker have a readily available one
  • 50g cooked popcorn


  1. In a heavy-based saucepan add the sugar, water and glucose syrup together and cook on a medium heat until the sugar starts to bubble and turn golden caramel.
  2. Stir in the cooked popcorn and mix. Spread out on a large tray lined with parchment, separating with a spoon so it doesn’t all stick together (be careful, it’s very hot).
  3. Leave to harden for five to ten minutes and store in an airtight container


To make popcorn caramel bars, tightly pack the caramel popcorn together on a tray and cook for 30 minutes at 160ºC/ gas mark 2. Allow to cool and cut up into bars

Pop Stars

Spruce up DVD nights with Louise Lennox’s sweet, salty and savoury takes on the beloved corn snack


Louise Lennox