Chocolate and Salted Caramel Popcorn INGREDIENTS: 1 tbsp oil 75g / ½ cup popcorn kernals 100ml caramel sauce (shop bought or homemade) 1 tbsp dark chocolate chips METHOD: Add the oil and popcorn kernals to a large saucepan over a moderate heat. Cover with a lid and leave on the hob until the popcorn starts to pop. To avoid burning your popcorn remove the saucepan from the heat when the pops reduce to approximately one every couple of seconds. Once the popping has stopped completely remove the lid and transfer the popcorn to a large bowl, leaving any unpopped kernals in the saucepan. Add the caramel sauce and dark chocolate chips and mix well. Serve immediately. The popcorn will keep for 24 hours in an airtight container. Salted Caramel Popcorn With Almonds INGREDIENTS: ½ cup popcorn kernels, popped (about 8 cups) ½ cup unsalted butter ¼ cup corn syrup 1 cup brown sugar ½ tsp salt 1 tsp vanilla extract 1 tsp baking soda 1 6 oz container Blue