Caramel Popcorn – The Real Deal

Caramel popcorn in a bowl

Have you tried the FFK recipe for popcorn? If so you’ll be a pro at making it by now – if not, you won’t be able to resist this caramel popcorn! Inspired the Australian kitchen goddess Donna Hay, I made this for Bella’s birthday party last year…. and the Mums polished it off before the kids even got a chance!

Add it to your Halloween party food and your guests will love you for it! The trick with this is to act quickly and be very organised.

Ingredients:

160g Chopped almonds

110g Corn kernels

75g Granulated sugar

45g Unsalted butter

40g Coconut/ brown sugar

30g Shredded coconut

2 tbs Runny honey

1 1/2 tbs Sunflower or vegetable oil

1 tsp Bicarbonate of soda

Makes a large bowl

Method

  • Chop the almonds and toast at 160˚C for 5 minutes until gently toasted, then add the shredded coconut for 2 minutes
  • Heat the oil on a high heat in a large saucepan – that has a lid
  • Add the corn and shake to coat the kernels in the oil – then shake regularly until all the corn is popped. This should be 3-4 minutes
  • Tip the popcorn into a large bowl with the nuts and coconut
  • In a small saucepan gently melt the butter, honey and sugars until dissolved
  • Turn up the heat until the mixture starts to turn a darker caramel colour – acting quickly – add the bicarb, mix as it bubbles and turns to honey comb – then pour over the popcorn and toasted nuts. Mix quickly as it will set
  • Allow to cool on a tray
  • Break up any large clumps

Options: you could add any chopped nuts or seeds or omit the coconut 

How kids can help

  • The most important job for your helper here is to taste test!
  • Make sure your special person or people are out of our way as it gets pretty hot!
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