Festive Blueberry and Bergamot...Festive Blueberry and Bergamot Popcorn with salted caramel

Festive Blueberry and Bergamot Popcorn with salted caramel requires about 45 minutes from start to finish. For 84 cents per serving, you get a hor d'oeuvre that serves 2. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 259 calories. This recipe from Silversurfers has 1 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is a very reasonably priced recipe for fans of American food. Head to the store and pick up chilean blueberries, lemon zest, sprinkling of sea salt, and a few other things to make it today. With a spoonacular score of 15%, this dish is rather bad. If you like this recipe, you might also like recipes such as Salted Pretzel Caramel Popcorn, Salted Caramel Reese’s Popcorn, and Salted caramel & popcorn eclairs.

Ingredients

Cooking Instructions

1. 01

   Place the corn in a lidded pan (a clear lid is helpful so you can see how much corn has popped) and heat over a medium heat until the corn has stopped popping, shaking the pan occasionally this will take several minutes. Once it has all popped spread it out on a baking sheet.

2. 02

   Place the sugar in a small heavy based pan over a medium heat to melt, swirling it gently round to ensure any remaining crystals have melted. It will melt to a light caramel, let it darken slightly before removing from the heat.Quickly scatter the lemon zest and blueberries over the popcorn and drizzle over the caramel then stir to mix. You will get some clumps and some smaller pieces.

3. 03

   Sprinkle with the sea salt and serve warm or cool and pack into bags or pots as presents. Best eaten the same day but it will stay reasonably crisp for a day or two.