salted caramel popcorn.

Lately, I've been on a popcorn kick. I went through a kilo bucket of dry popcorn kernels faster than I want to admit. Next to my no-fuss, go-to seasoning of olive oil and sea salt, I found a new favourite: salted caramel. I really wish I'd have jutted down exact measurements, but alas I forgot and afterwards I was too busy stuffing my mouth with warm popcorn while watching You’ve got mail.

However the "recipe" is super simple: more or less a 1/2 cup each of brown sugar, agave syrup and salted butter. In a small pot, stir everything over low heat until the sugar dissolves and becomes liquid. In the meantime, prepare your popcorn according to the instructions. (In my experience, a 1/2  cup of dry kernels makes a hefty one man portion, once popped. Whichever size of pot you use though, only use so much kernels that the bottom of the pot is covered with a single layer, not more.) Put popped corn in a big bowl and pour your caramel sauce over it, mixing well. Let it dry on parchment paper.

I didn’t wait until the sauce completely set, so it was still warm and slightly gooey. (read: Utterly delicious and highly recommended!) Let me know if you give it a whirl.