I first tasted this when I was in Boston. There was a stand selling 30 different types of popcorn, this was one of their most popular flavours
- 100g butter
- 200g demerara sugar
- 1 tablespoon ground cinnamon
- 50g cooked popcorn
- In a heavy based, large saucepan, melt the butter over a medium heat. Then add the sugar and cinnamon. Stir until the sugar has melted and begins to bubble.
- Mix in the popcorn, stir until all the popcorn is evenly coated.
- Pour onto a tray, separating any popcorn that is stuck together. If you want it crunchier, put it into a preheated oven at 160ºC/gas mark 2V for ten to fifteen minutes. Allow to cool. Once cold, store in an airtight container.
TIP: Don’t be tempted to cook on a high heat as the sugar and butter will burn.
Recipe Credit: Louise Lennox
Photography credit: Harry Weir