This recipe for caramel peanut popcorn is deliciously dangerous – I can never stop eating it! I regularly make it as a gift (a zip locked bag full of this stuff always keeps the boyfriend happy) but I dare say he always ends up receiving around half of what was originally intended for him. For a more decadent twist swap the peanuts for macadamia nuts (or leave them out entirely if you are allergic).
- ½ cup of popcorn kernels
- 3 tbsp canola oil
- 1 cup brown sugar
- ¼ cup golden syrup
- 60 g butter
- 1 tsp vanilla extract
- ¼ tsp bicarbonate of soda
- 1 cup peanuts (I prefer using salted, as the salt provides a nice contrast against the sweet caramel)
- Line a baking tray with baking paper, set aside.
- Heat the oil in a large saucepan on medium high heat. Put a few popcorn kernels into the oil and cover the saucepan.
- Once the kernels pop, add the rest of the ½ cup of popcorn kernels in an even layer.
- Cover, remove from the heat and count 30 seconds. This method I have learnt first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
- Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts vigorously, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
- Now, on to the caramel. In the same saucepan, place sugar, golden syrup, butter, vanilla extract and heat on low to medium heat until sugar has dissolved.
- Increase to medium heat (but watch it like a hawk, sugar burns easily) and cook without stirring for around 5 minutes.
- Stir in baking soda and then add nuts and popcorn and stir furiously to coat kernels all over before the caramel starts to set.
- Quickly spread it out onto the lined baking tray and allow to cool and set.
- Break up into chunks and store in an airtight container. I like to put some in a zip lock sandwich bag and eat it in the movies. Much cheaper and definitely more delicious!
Leave a comment
You can’t beat a classic pavlova with crunchy white clouds of meringue and cream, or can you? How about a chocolate pavlova? With Nutella? Now we’re talking! I made this a [...]
I was recently invited by Rachel (aka CreamyMiddles) to accompany her on an all expenses paid weekend away in Canberra – yes please! This is all part of a great [...]
If you wonder why I have been so busy lately, slaving away on weekends and nights instead of doing fun things such as eating and drinking, well I’ve been madly [...]
- Hooray I've found super cheap and cheerful Vietnamese food in Balmain! I feel I'll be coming here a… http://t.co/zWP9fcFTar - posted on 22/04/2014 19:18:48
- The final instalment from my amazing @tasmania trip is now live, feat Swansea & Richmond. Enjoy! #discovertasmania http://t.co/ft1bohnBLh - posted on 22/04/2014 16:33:50
- Trying to decide where to travel this year. Have narrowed it down to Morocco, Base Camp, Malaysia, NY, China, Hawaii, Paris & Mexico. Hmmm.. - posted on 21/04/2014 21:41:06