This popcorn variation is incredibly moreish. If you are a fan of sweet chilli flavours then this is for you. Thanks to Budget Bytes for the inspiration.
1 batch popped corn
1/4 tsp bicarbonate of soda
1 Tbsp sweet chilli sauce
Preheat the oven to 160 deg C. Line a large baking sheet with oiled foil, parchment or silicon.
Prepare the popcorn and set aside in a large bowl.
In a small non-stick pan melt together the sugar, butter, water and salt. Allow to bubble away over a medium heat, swirling occasionally until it starts to turn a light golden brown (about 8 minutes). Take off the heat and quickly stir in the bicarb and sweet chilli sauce – it will foam up.
Pour the caramel over the popcorn in the bowl and stir to coat. You need to do this quickly before the caramel sets. Take care as the caramel will still be very hot.
Spread the popcorn over the baking sheet and bake for 10 minutes.
Allow to cool on the tray then break up any lumps before serving.