for 300 g

Popcorn

1 tbsp	toasted sesame oil
150 g	popcorn

Caramel

120 g	sugar
2 tbsp	water
20 g	butter, cut into pieces
3 tbsp	Teriyaki sauce
½ tsp	sodium bicarbonate
2 tbsp	black sesame seeds
2 tbsp	salted, roasted peanuts, coarsely chopped
¼ tsp	salt

How it's done

Popcorn

Heat the oil in a wide pan. Add the corn kernels, cover immediately and leave to pop over a medium heat for approx. 6 mins. Place the popcorn in a bowl, set aside.

Caramel

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the butter and all the other ingredients up to and including the salt, mix. Add the popcorn to the caramel, mix well with a wooden spoon until all of the popcorn is coated in the caramel. Spread the popcorn on a sheet of baking paper, leave to cool.

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