- 25g popcorn kernels
- 1 tbsp vegetable oil
- Horlicks salt
- Horlicks caramel
Heat the oil on a high heat in a thick-bottomed saucepan (make sure it has a tight-fitting lid).
Add 3 - 4 kernels to the oil and wait for them to pop. Once the kernels have begun to pop, add the remaining kernels and cover with the lid.
Once the corn starts popping, very gently shake the pan, keeping hold of the lid. Once the popping has slowed to several seconds between pops, remove from the heat and transfer to a large bowl.