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Butterscotch Popcorn

Netflix in style with homemade butterscotch popcorn. You can have the whole cinema experience at home.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 0 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 6
Calories 267 kcal

Ingredients
  

  • 4 tbsp toasted peanuts
  • ¼ tsp salt
  • 150 g corn
  • 185 g sugar
  • 40 g unsalted butter

Instructions
 

  • Grind toasted peanuts till fine to yield 5 tbsp.
    4 tbsp toasted peanuts
  • Put corn in warm wok that's 30 cm wide or bigger. Stir 2 minutes over low heat. Spread corn evenly in 1 layer. Cover and wait 1 minute. Check if there's water under the cover. Wipe dry with paper towels if there is. Wait another 3-4 minutes, till corn starts to pop.
    150 g corn
  • When popping starts, increase heat to medium. When popping slows down, turn off heat. Wait till popping stops completely. Transfer corn to a bowl.
  • Clean wok with paper towel. Pour sugar into wok. Over medium heat, cook till sugar starts to melt. Swirl wok to heat evenly, till melted sugar is brown like dark honey. Reduce heat to low. Add butter and ground peanuts. Stir till thoroughly mixed. Add salt and stir through.
    185 g sugar, 40 g unsalted butter, ¼ tsp salt
  • Tip popcorn into wok. Caramel may now thicken because popcorn is cold or at most warm. Increase heat to medium-low to keep caramel liquid. Toss till corn is evenly coated. Turn off heat.
  • Transfer popcorn to a bowl. Break into small pieces. Taste and sprinkle with more salt if necessary. Serve immediately or keep in airtight container.