Organic corn kernels - 3 oz or around 1/2 cup
Peanut Oil - 1 tbsp
Butter -1 tbsp
Brown Sugar - 2 tbsp
Maple Syrup - 2 tsp
Red Chilli Powder - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Take a large flat skillet and put it on medium low heat. Add oil, salt and the corn kernels. Cover with a tight fitting lid.
Gently shake the pan by moving it back and forth over the burner. After a few minutes the kernels will begin popping.
Once the popping starts in earnest, continue shaking the pan by moving it back and forth. Once in a while try to keep the lid slightly ajar away from the face for a second only just to let the steam from the popcorn release so that the popcorns are crispy.
Once the popping slows to several seconds between pops, remove the pan from the heat and keep the cover on for a minute.
Now heat butter in a large skillet. Once the butter melts, add brown sugar and maple syrup. Cook on low fire till the sugar dissolves.
Add a tsp of water, cayenne and chilli powder and continue to cook till the syrup becomes thick and bubbly. Remove from flame and add the popcorn immediately. Toss well to coat evenly with caramel.
Remove onto a foil lined baking sheet and spread evenly. Cool and store in an airtight container.