Macadamia and wattleseed caramel popcorn

Wattleseed adds a little nuttiness to the classic combination of caramel and popcorn.

Credit: Tammi Kwok

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp macadamia oil
• 70 g (⅓ cup) popcorn kernels
• 100 g raw roast macadamia, roasted and chopped
• 1 tsp ground wattleseed
• 1 cup sugar
• sea salt, to taste

Instructions

1. For the macadamias, preheat oven to 200°C. Toss macadamias with 1 tsp wattleseed and a little sea salt and oven-roast for 10 mins or until golden. Roughly chop and set aside.
2. Cook your popcorn kernels on the stovetop. 
3. For the caramel, place sugar, a pinch of salt and 30 ml water in a small saucepan over low heat and stir to combine. Increase heat to high and cook for 6-8 minutes or until deep caramel in colour.
4. Quickly pour caramel over popcorn to coat and slightly cool. Add the chopped roast macadamia and toss and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.