Perfect for snacking with kids these school holidays – or as an adults-only treat by the fire – this salted caramel popcorn is a delight for all ages.
For the popcorn
80ml melted coconut oil
3/4 cup popping corn
For the caramel
100g salted butter
220g brown sugar
170g golden syrup
1 tsp vanilla extract
½ tsp baking soda
150g chopped nuts (of choice)
2 tsp salt flakes
rice paper
You might like
Heat oil and corn in a large pot over medium heat, stirring until popping begins. Cover with lid and cook, shaking occasionally, until pops slow to 2 to 3 seconds apart. Remove from heat and transfer to a very large bowl (10 to 12 cups popped corn).
To make the caramel, melt butter over medium heat until foaming, light brown and nutty. Add sugar and golden syrup; stir to combine. Once bubbling, simmer 4 minutes without stirring (to prevent crystallising). Remove from heat; quickly whisk in vanilla, baking soda and nuts (mixture will foam). Immediately pour over popcorn, toss to coat, then sprinkle with salt and mix.
Spread onto a rice paper-lined lamington tray. Press flat using a second tray or oiled spatula. Cool completely, break or cut with a hot serrated knife into pieces and store airtight for up to 2 weeks.
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
