Friday, October 8, 2010

Caramel Nut Popcorn

I found this recipe on my favourite food blog Not Quite Nigella - she is awesome and so is this recipe!  In an effort to try and stop eating it, I tried hiding it from myself but I'm way too clever and kept finding it!!

4.5 cups of unsalted popcorn (1/3-1/2 cup of unpopped corn should give you enough)
1 cup brown sugar
1/4 cup golden syrup or honey
1/4 cup or 55 g butter
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
1.5 cups toasted nuts of your choice (pecans, almonds, cashews, macadamias etc)

1. Line a baking tray with parchment. In a large, heavy based saucepan, place sugar, syrup, butter, salt, vanilla bean paste and heat on low to medium heat until sugar has dissolved. Increase to medium heat (not hot, sugar burns easily) and cook without stirring for 5-7 minutes. Stir in baking soda and then add nuts and popcorn and stir to coat kernels all over (I turn off the stove but use the residual heat from the hot plate to try and keep the caramel liquid so it’s easier to coat the popcorn as it hardens quickly otherwise).
2. Quickly spread it out onto the lined baking tray and allow to cool and set. Break up into chunks-but never too small chunks. You know it’s always a thrill when you come across a super chunk!

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