Popcorn... should it be sweet or salty? Or how about both? Here we make a maple caramel and finish with with smoked sea salt. Drizzle that over freshly popped corn kernels and serve with a thick malted vanilla milkshake and you'll never be able to watch a film again without some! The popping corn and bubbling caramel makes for excellent food photography and video... in our case food porn. But we'd love to see what shots you can create! Share them with us on using the hashtag #eyecandysorted
Warm up the oil in a deep saucepan with a lid. Place the kernels into the oil and toss to coat them all. Allow them to pop over the heat, keeping the lid on but shaking the pan occasionally. Transfer the popcorn to a bowl to cool, picking out any kernels that didn’t pop.
Melt the butter in another pan and dump in the sugar and maple syrup. heat to a bubble then spoon in the salt. Bubble for 4 minutes before removing from the heat and pouring over the popcorn.
Preheat an oven to 150°C.
Stir the popcorn to evenly coat in the caramel then lay out onto a silicon paper lined tray. Bake in the oven for 30 minutes, turning the popcorn occasionally, then allow to cool at room temperature before snapping the popcorn into individual pieces.
Scoop the vanilla ice cream into a blender and splash in the milk. Spoon in the Horlicks and blitz until smooth then transfer to a glass. Serve immediately with some of the sweet, salty, crunchy popcorn. Enough for 2