for 300 g

Popcorn

1 tbsp	peanut oil
150 g	popcorn

Caramel

120 g	sugar
2 tbsp	water
20 g	butter, cut into pieces
½ tsp	sodium bicarbonate
½ tsp	salt
100 g	white chocolate, finely chopped
1 parcel	raspberry crumble (approx. 10 g)
1 tsp	pink peppercorn, crushed

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, baking soda and salt, mix. Add the popcorn to the caramel, mix well with a wooden spoon until all of the popcorn is coated in the caramel. Add the chocolate, freeze-dried raspberries and pepper, mix. Spread the popcorn on a sheet of baking paper, leave to cool.

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