Caramel popcorn

Name: Caramel popcorn
Cook time: 30 min
Yield: about 5 cups
Ingredients: 2 tbsp grapeseed or vegetable oil; 100g popping corn; 100g butter; 150g brown sugar; 3 tbsp honey or golden syrup; 1/2 tsp turmeric; 1 tsp cumin; 1 tsp cinnamon; 1 tsp ground ginger; 1/2 tsp sea salt; 1/2 tsp bicarbonate of soda

Jill Dupleix

April 25, 2013

Time:< 30 minsMakes:about 5 cups

Serve as a sweet snack, or use as a garnish on cake, dessert, meringue, ice-cream and chocolate mousse.

Ingredients

2 tbsp grapeseed or vegetable oil
100g popping corn
100g butter
150g brown sugar
3 tbsp honey or golden syrup
1/2 tsp turmeric
1 tsp cumin
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp sea salt
1/2 tsp bicarbonate of soda

Method

Step 1
Line a baking tray with baking paper. Heat the oil and three corn kernels in a large pan, lid on, over medium heat. As soon as they pop, add the remaining corn, cover and cook for three minutes, shaking the pan vigorously every 30 seconds. Keep warm.
Step 2
Melt the butter, sugar, honey, spices and salt in a heavy saucepan and bring to the boil, stirring.
Step 3
Boil for about eight minutes without stirring, until the caramel is golden brown and coats the back of a spoon (about 140C or 280F on a sugar thermometer).
Step 4
Stir in the bicarbonate of soda and pour over the popcorn, folding with a wooden spoon (be careful, it's burning-hot) until coated.
Step 5
Spread out on the baking tray to cool, then break up and store in an airtight container.