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person2 people
time 5-10 minutes


For the popcorn:

  • 120g popcorn
  • 1 tablespoon cooking oil

For the butterscotch:

  • 120g butter
  • 120g brown sugar
  • 1 tbsp baking powder
  • 1 tbsp of salt


    1.  Pour the oil and corn into a Pyrex® stewpot. Stir and put the lid on and heat over medium-high heat. Stir the pot from time to time. When the popcorn starts to pop, lower the heat a little to prevent burning. Continue to stir the pot. Remove from the heat and remove the lid when the popcorn has finished popping.

    2. Place butter in a saucepan over medium heat. When it begins to melt, add the brown sugar. Cook for 8 to 10 minutes, stirring regularly. Then add the salt and the yeast. The mixture will foam and change colour.

    3. Pour over the popcorn while stirring to distribute the caramel. Spread them out on a baking sheet to separate them so that they do not stick together when they cool. 

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