Sunday sweets – caramel popcorn

Posted on: July 11th, 2010 by admin No Comments

We are soccer fans and even though both out favorite teams were ousted early from the world cup, we watched the final with much excitement and many snacks.  Caramel popcorn seems easy enough, but sometimes it can be tricky to get a perfect consistency (like when I tried to make it one night without butter and the caramel coated the popcorn in a hard glass-like substance perfect for cracking teeth).  This recipe is perfect for movie night, kids parties, big games and any other time you need a speedy treat.

Makes about 8 cups

  • 2 Tbsp vegetable oil
  • 1/3 c popping corn
  • 2 Tbps honey
  • 2/3 c sugar
  • 80g butter, chopped

To make popcorn:  Heat the oil in a large saucepan over medium heat. Add a couple pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.

Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping.  Transfer all the corn to a large bowl, discarding any unpopped corn kernels.

To make the caramel: Place honey, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for a few minutes or until light golden (3 or 4 min). Working quickly, but carefully, pour caramel mixture over popcorn in a slow stream while mixing the popcorn. Stir to combine. Set aside to cool before you eat it- that hot caramel can really burn.

Alternatives:  Add 1/2 cup of crushed salted peanuts to the mix to make caramel salted peanut popcorn.  You can also add 2 tablespoons of peanut butter to the caramel mix.

Also try adding 1/2 cup of condensed milk to the caramel mix AFTER it has cooled a little, mixing it in to make a more smooth creamy caramel.

Song for this recipe:

“Opp pop a da” Dizzy Gillespie & Orchestra Opp-Pop-A-Da

(Happy birthday Schnitzle!!)

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