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):
* 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.
