Tamarind caramel popcorn recipe

• 25 g (0.9oz) popping corn
• 1 tbsp vegetable oil
• 50 g (1.8oz) granulated sugar
• 50 ml (1.8fl oz) double cream
• 30 salted butter
• 1 tbsp tamarind concentrate (or paste)
• 1 pinch cinnamon
• 1 pinch sea salt

1. Pre-heat the oven to 120C.
2. For the popcorn, heat the oil in a large saucepan on medium heat.
3. Add the corn, place the lid on the saucepan, and shake the saucepan occasionally.
4. After a few minutes the kernels will being to pop, once the regularity of the popping slows, remove from the heat.
5. Give the saucepan a good shake.
6. Set aside.
7. Have the cream and butter measured out and close to hand.
8. In a small saucepan, on a medium heat, add the sugar, swirling the pan occasionally until the the sugar dissolves and starts to turn reddish-brown at the edges.
9. Add the butter, swirling until it dissolves.
10. Remove from the heat and add the cream and the tamarind.
11. Return to the heat for a minute or so.
12. Stir in the pinch of cinnamon.
13. Spread the popcorn out on a baking tray lined with greaseproof paper.
14. Pour on the tamarind caramel, ensuring to coat every single popcorn.
15. Place in the pre-heated oven for one hour, stirring every 15 minutes.
16. Leave to cool to room temperature, sprinkle with salt and then break up any large pieces (or not!
17. ), and enjoy.

popping corn, vegetable oil, sugar, cream, butter, tamarind, cinnamon, salt

Taken from www.lovefood.com/guide/recipes/21925/tamarind-caramel-popcorn-recipe (may not work)