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My mum gave Graham a popcorn maker for Christmas, the year before last. It is one of those gadgets that are put in a cupboard and forgotten. We always meant to get around to using it, but needless to say, we never did.

Last week, I bought a bag of popcorn kernels, thinking they would be good as a low fat snack and they would, but Friday night was movie night and I had some cream sitting in the fridge, which needed to be used up. Caramel coated popcorn sounded just the thing, so the popcorn maker was dragged out of it's hiding place in the cupboard. After a swift reading of the instructions, I quickly made some caramel sauce and then added some kernels to the machine and switched it on. Armed with a bowl underneath the spout I stood and waited in rapt anticipation and it didn't disappoint! It was great! Popcorn started shooting out. Most of it made it into the bowl, but some of it pinged around the kitchen. I was killing myself laughing at this point, but had enough sense to change bowls when the first one was near to overflowing!



We drizzled some of the warm caramel sauce over our popcorn and sat down to watch the French film Le Picard/The Closet, a very funny film starring Daniel Auteuil and GĂ©rard Depardieu.




Caramel Sauce

1 cup caster sugar
3 tbsp water
½ cup double cream
50g/½ stick/8 tbsp butter


Add the sugar and water to a pan and warm up over a medium heat until the sugar has dissolved. Turn up the heat until the syrup starts to bubble and leave bubbling for 5 minutes or so until it has thickened. Take the syrup off the heat and add the butter. Allow to melt, then stir in the cream. Leave the caramel to cool a little before pouring into a clean jam jar. Once cool, store in the fridge, until required.
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