Makes 500 g of popcorn
125 g popcorn kernels
10 cl sunflower oil
125 g butter
250 g brown sugar
1 tin unsweetened, condensed whole milk (410 g)
1/2 tsp bicarbonate of soda
2 tsps Le Guérandais “fleur de sel” Guérande sea salt
preparation time : 20 mins
cooking time : 45 mins
Cover a baking tray with greaseproof paper. Heat the oil on a medium heat in a large saucepan and toss in 2 kernels of popcorn. When the corn pops add the remaining kernels and cover the saucepan. When the kernels start to pop, gently shake the pan. Remove from the heat when the corn has stopped popping. Transfer to 2 bowls. Preheat the oven to 150 °C (gas mark 5).
On a medium heat melt the butter, brown sugar and condensed milk in an uncovered saucepan. When the mixture boils, leave to simmer 5-8 mins without stirring. Remove from the heat. Add the bicarbonate of soda and the “fleur de sel” sea salt. Stir briefly.
Pour the caramel over the popcorn in the two bowls and quickly stir with a wooden spoon. The popcorn should be well covered in caramel. Spread on a baking tray and bake for 45 mins. Remove from the oven and leave to cool.
This recipe is even better if you add 200 g of finely chopped pecans. Add the nuts just before you place the popcorn in the oven.