Caramel popcorn
Share this recipe
The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Caramel popcorn

Recipe By Mogau Seshoene
Photographs By Craig Fraser


5 cups popped popcorn
¼ tsp salt
½ cup butter
½ cup brown sugar
1 tsp vanilla essence
¼ tsp baking powder

A girls’ night in, snuggled up in onesies and watching movies, goes with wine and fire gossip – and caramel popcorn. When we get together, we take a day off our collective diets and indulge in this salty, sugary snack, along with yet another rerun of Happiness is a Four-letter Word. This crunchy caramel treat is quick and easy to make and you can adjust the quantity of sugar to make a batch for your little ones.

Cooking Instructions

  1. Season popcorn with salt to taste. Melt butter in a medium-sized saucepan over medium heat, add sugar and stir until dissolved.
  2. Once the butter mixture begins to boil, allow it to cook over medium heat for 5 minutes without stirring. Remove from heat, add vanilla essence and combine well. Stir in the baking powder.
  3. Drizzle caramel mixture over the popcorn and, using a spoon, stir gently to coat. Pour popcorn onto a tray to cool. Enjoy!

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

More About The Author

© 2018 | Quivertree Publications | All Rights Reserved