Caramel Corn

Source



40g butter
60ml vegetable oil
1/2 cup corn kernels
1/2 tsp salt

Caramel:
15g butter
5 tbsp sugar

1. Combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
2. Pour into a paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

Variations, Caramel Corn.
For making the caramel:
1. Melt butter and sugar and mix until it changes to a darker colour. Turn off the heat, add in popcorn and mix well quickly. Let it cool before storing in an airtight container.