Sunday, 12 May 2013

Salted Caramel Popcorn recipe

I'm super grateful to Roz for keeping the blog interesting while I've been neglecting writing (just far too tired, ill and not in the mood this week) but now I'm raring to write again and I couldn't wait to share this recipe!  

Saturday was the first day Nik and I have been able to spend alone together in weeks!  He had his exam to study for, then we had various other engagements including two fun weekends away in a row but sometimes it's just nice to stop and be at home together.  Especially since I've had a horrible cough for a week now!  I think it's finally settling though, thank goodness!  

After lovely, healthy dinner of salmon with pesto and a tomato & red onion salad and a green salad (I decided to make separate ones instead of combining everything for a change) we decided to watch a film I'd recorded weeks ago.  

To accompany the film we decided to make some popcorn but I fancied something other than plain old salt or butter so looked up some recipes online.   We ended up with some rather unhealthy but delicious salted caramel popcorn!  I combined a couple of recipes using ideas from here and here. The way we did it is detailed below.  It's pretty quick, easy and well worth it!

1 large pan of popped popcorn (we forgot to measure how much unpopped corn we used but it was a big pan full when popped!  We popped it in a little butter.)
115g butter
200g brown sugar
4 tbsps of golden syrup
1 tsp vanilla extract
1/2 tsp baking soda
1 1/2 tsps salt

Put the butter, sugar and syrup in a medium pan over a low-medium heat and bring to the boil.  

Boil for 5 minutes while stirring constantly.  

Remove from the heat and add the vanilla, salt and baking soda and stir well. It will froth up and become lighter.  

If your pan is big enough, drizzle the caramel over the popped corn (or put half of the popcorn in a bowl and do it in two batches - this is what we did) and stir quickly and gently to coat all of the popcorn.  Tip onto a large baking tray covered in parchment and place in the fridge to cool.  

Once the popcorn had cooled enough to handle, we broke it up before it set into big clumps and placed it back in the fridge for five minutes.  We were concerned it might be a bit chewy and stick to our teeth (as the inevitable immediate warm tastings had!) but after being in the fridge, it was crispy and delicious! 

We didn't use all of the caramel as we prefered a lighter coating on the popcorn so we poured the remainder onto another sheet of parchment to make caramels but this went crispy too so we broke it up into pieces to munch on later!  

It would have made lovely adult style salted caramel lollies if we'd had some sticks.

1 comment:

Unknown said...

Wow. That looks yummy!

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