• 10 cups of freshly made popcorn
  • 240 ml (1 cup) white, light brown or palm sugar
  • 60 ml (¼ cup) light corn syrup or Golden Syrup
  • 85 gm (3 oz) equivalent to 6 tablespoons butter, melted
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 120 ml (½ cup) lightly salted peanuts
  • 60 ml (¼ cup) sesame seeds
  • 60ml (¼ cup) puffed rice
  1. Preheat oven to 120oC (250F). Line a baking tray or sheet with parchment paper; set aside.
  2. Grease or coat a large mixing bowl with nonstick cooking spray or a smear of vegetable oil, and then transfer the popcorn to the bowl; set aside.
  3. In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 120oC (250F) on a confectionary thermometer, (about 3 to 5 minutes).
  4. Turn off the heat, and whisk in the vanilla essence and baking soda. Immediately pour the hot mixture over the popcorn. Use a spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
  5. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn.