Monday, 9 September 2013

Salted Caramel Popcorn

Today, I discovered that our salt was pink.
(Why it's pink, I don't know. Just go with it.)


How did I discover this? Because I was making salted caramel popcorn.


Why was I making salted caramel popcorn? Well, because I was hungry, I suppose. I don't really know.

Why was I hun okay, I'll stop now.

Basically, to explain my ramblings a little bit, exam block is the best. As impossible as that sounds, I love exam block because I get to stay home from school when I have no exams and it's the best. feeling. ever.
And as everybody knows, the best brain food for the exam-ing mind is caramel popcorn, with extra salt on top because hey, who needs to be individual when you can follow the putting-salt-on-sweet-foods-where-it-shouldn't-go-craze...?

But in all seriousness, this stuff is surprisingly easy to make, and is even easier to eat, which is not as surprising. Just two words of warning, though...highly addictive.


Salted Caramel Popcorn

115g of butter
1 cup of brown sugar
1/4 cup of glucose syrup (the original recipe said corn syrup, but glucose seems to work and I don't know what the difference between them is, soo...)
1/4 teaspoon of bicarb soda
1 teaspoon of vanilla extract
1 cup of unpopped popcorn kernels
1 teaspoon or so of sea salt, to sprinkle on top.


  1. Preheat the oven to 95C. Pop the popcorn (either in a popcorn machine or on the stove, in a saucepan with a little bit of  oil), and place in a large (large!) bowl.
  2. Melt the butter in a saucepan. Stir in the brown sugar and the glucose syrup, and bring it to the boil, stirring constantly. Boil without stirring for 2-3 minutes, then remove the caramel from the syrup and stir in the bicarb soda and the vanilla.
  3. Pour the caramel in a thin stream over the popcorn and stir to combine. Place the popcorn in a single layer on baking trays (lined with greaseproof paper, caramel is hard to scrub off), and sprinkle all over with the salt. Bake for one hour, stirring every fifteen minutes.

 

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