Caramel Popcorn

Freshly popped in coconut oil
Freshly popped in coconut oil

When a sweet tooth beckons it’s really easy to succumb to sugary and processed shop bought treats. I should point out that at the time of writing I am indulging in a ‘fruit’ corner yoghurt, the point being I am not as innocent as I seem!

Where possible, I make my own treats and snacks, last weekend being an example. I had a rare moment to myself so I decided to settle down with one of my favourite TV shows but before doing so, I needed to get my snacks in order.

Popcorn is one of my favourite go to snacks. It’s quick to make (I pop my own on the hob), I like to think it’s nutritious, it’s cheap and most importantly it’s tasty!

We are never without popcorn kernels at home as they are a must when curled up with a good book or in front of the next episode…

I digress – back to the snacks. I reached for the coconut oil and popcorn kernels (I almost always pop with coconut oil) then went for the topping. There are so options that go well with popcorn but being in a position to really enjoy a bowl, I decided to jazz it up. Fast forward to CARAMEL POPCORN.

Ingredients

  • Oil for popping
  • Popcorn kernels
  • Several knobs of butter
  • 2 tbsp of brown sugar
  • 1 capful of vanilla extract/essense
  • 1 tsp of cinnamon powder
  • 1 tsp of baking powder
  • Optional – 1 tsp of golden syrup and a pinch of sea salt

Method

  • Heat the oil in a pan
  • When hot, add the popcorn kernels, covering immediately
  • Allow the kernels to pop
  • When finished, remove from the heat
  • Spread the popped corn onto a baking tray
  • Melt the butter in a pan on a low fire
  • Stir in the brown sugar until the granules have dissolved
  • Mix in the golden syrup
  • Add the vanilla extract, sea salt and cinnamon powder
  • Tip in the baking powder
    • The solution will bubble up – this is the effect you want!
  • Pour the caramel mix over the popped corn, covering as much of the  corn as you can
  • Place the popcorn into a preheated oven on a low heat
  • Bake for 5 mins, watching closely. You don’t want the solution to burn!
  • Remove from the oven and allow to cool.

The heat of the oven melts the caramel over the popcorn and helps to crystallize it. Once it is cool, you will enjoy separating the popcorn kernels in order for you to store eat the treat.

It will keep in an airtight container for 1-2 days if you have the will power! I’d be interested to hear how you all like yours!

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