Liquid Popcorn with Italian Almond Caramel Froth

Methods and Directions

• Heat the oil in a large saucepan over high heat until just smoking. Add popcorn and cook, covered, shaking the pan, for 3-4 minutes or until kernels have popped. Reserve 125g of popcorn and set aside.
• Combine 125g popcorn, water, butter, sugar and salt in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until popcorn is tender.
• Strain popcorn mixture through a fine strainer into a bowl, using the back of a spoon to push as much liquid as possible through until only the popcorn remains.
• Transfer the liquid to a blender and blend at high speed for 3 minutes or until frothy. Set aside and keep warm.

• Combine the sugar and 75g of the water in a small saucepan over low heat. Cook, stirring, until sugar dissolves.
• Increase heat to high and cook, without stirring, until syrup reaches 171°C on a candy thermometer. Remove from heat.
• Carefully add the remaining water and sugar syrup and whisk until combined.
• Set aside to cool completely.
• Add the lecithin and use a hand blender to blend until frothy.
• Pour the popcorn mixture among serving glasses.
• Spoon over caramel froth and serve immediately.