caramel-popcorn/Harry Weir

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

Tip: 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.

Recipe Credit: Louise Lennox

Photography credit: Harry Weir,