Sticky popcorn pots Recipe

Sticky popcorn pots


  • 50g popping corn
  • 140g salted butter
  • 140g light muscovado sugar


  1. Put the popping corn in a lidded bowl and microwave on High for 21a„2-3 mins.
  2. Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.
Serves: 4 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Cakes & Bakes
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