A gifting option as popcorn is a healthy whole grain, gluten-free. Serve Salted Caramel Corn without butter and make it a Vegan gift! No one is going to refuse a scond helping.
Keep all your equipment ready. Once the caramel is ready you need to work fast.
Grease and line your baking tray if using parchment.
Preheat the oven for 120C/250F.
In the pressure cooker remove the gasket and the whistle. Heat it on the gas on high flame.
Add a teaspoon of oil and 1 tablespoon of corn. Cover the and reduce the flame to low. Once the corn starts popping cover and shake the cooker.
Once the popping stops transfer the popcorn to a bowl.
Repeat with the rest of the corn, you will need a little lesser oil.
Remove the up-popped corn now and discard it.
Make the caramel sauce by melting the sugar.
Add the butter and then the cream. Keep stirring.
Finally, add salt and stir well. Add all the extra ingredients and mix well. In my case it was the chilli powder.
Now comes the real job mix the caramel and popcorn. Pour the caramel over the popcorn, mix well till all the popped corn is covered with caramel.
Divide the popcorn between the trays and bake for about 15 minutes.
Remove the tray stir well and put back in the oven. Do this 4 times in short bake for an hour.
After you get the tray out of the oven let the popcorn cool completely.
Once cools you can transfer to an air-tight container.
Notes
You can always toss all the corn in the pan and let them pop. I have found that this gives me a lot of unpeopled corn. So I follow this long-drawn process.