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RECIPE: Chilean Blueberry and Bergamot Popcorn with Salted Caramel

Makes:enough for 2 to share Prep and cook time:15 minutes Ingredients:

  • 50g popping corn

  • 50g sugar

  • ½ tsp bergamot lemon or lemon zest

  • 100g Chilean blueberries, half roughly chopped

  • sprinkling of sea salt


  1. 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. 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.

  3. Quickly scatter the lemon zest and Chilean blueberries over the popcorn and drizzle over the caramel then stir to mix. You will get some clumps and some smaller pieces.

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

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