Butterscotch Popcorn


  • 150 g corn
  • 185 g sugar
  • 40 g unsalted butter
  • 4 tbsp toasted peanuts
  • finely ground to yield 5 tbsp
  • ¼ tsp salt


  • 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. When popping starts, increase heat to medium. When popping slows down, turn off heat. Wait till popping stops completely (which is when you think it’s stopped, plus 30 seconds) before removing cover. Transfer corn to a bowl.
  • Clean wok by wiping 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. 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.