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If orgasms came in popcorn form, this is it people! I dare you to try it an resist more.
This recipe came to me via a friend* and it is absolutely divine – and terribly bad for you. But considering it’s a cold, rainy day … something something almost festive season … something something day that ends in ‘y’… I figured it was the perfect time to share the hot, salty goodness.
Have a crack at it - I’m a complete dunce in the kitchen and I’d never made caramel before this but it worked brilliantly!
Enjoy!
Hot, Salty Caramel Nut Popcorn
Ingredients:
- 5 tbsp vegetable oil
- 1/2 cup popping corn
- 1/2 tsp sea salt
- 2 tbsp honey
- 3/4 cup sugar
- 125g butter (at room temperature)
- 1/2 cup nut of your choice (shelled pistachios or peanuts recommended, but feel free to experiment)
METHOD
For the popcorn:
1. Cover the bottom of a 2L saucepan with vegetable oil. Heat slowly. Test for correct temperature by dropping in a couple of grains – if they spin slowly then the oil is hot enough.
2. Add popping corn and sea salt to the hot oil. COVER!! (If you sort-of forget, prepared for a popcorn explosion in your kitchen). Shake saucepan regularly until popping ceases.
3. Remove from heat and empty popped corn into a lighty-greased baking pan (I used spray oil). Discard any un-popped corn.
For the caramel:
1. Stir honey, sugar and butter in a saucepan over low heat until sugar is dissolved, then boil uncovered for for 4-5 minutes.
2. Remove from heat, mix nuts through and pour over popped corn. Mix to coat popped corn. Spread over a large greased tray to cool. IF YOU DON’T EAT IT ALL IN ONE GO… store in an airtight container or plastic bags.
This is how much popcorn a double batch produces (please excuse the dodgy photography):
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* My friend, who is a much better chef than myself, gave me a few pointers then sent me to the back of the Riviana Popping Corn packet where this recipe originated.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
