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Easy No-Bake Caramel Popcorn

Monday, 1 December 2014

Because I can see that magical word "December" on the calendar today, that means that I can start OFFICIALLY AND LEGALLY GETTING EXCITED ABOUT CHRISTMAS!

One of the first things I do, generally, is bake something christmas-y. After a quick hop in the google box I bravely decided that I would try caramel popcorn. A lot of recipes said that you have to bake it for at least an hour, but since that would be way too long to wait, I went ahead and tried doing it the no-bake way. 

It turned out amazing. Absolutely amazing. It's one of those rare things that you taste, and you're just like, this can't be any better. I'm no Donna Hay but I'm begging you, try out this recipe!! It's insane!

You need:
-approx. 10 cups of popcorn
-125g of butter
-1 cup of brown sugar
-1/4 cup of glucose syrup/corn syrup
-1/2 tsp of baking soda 
-1/2 tsp of vanilla essence
-a shake of salt 

1. Pop your popcorn and remove any kernels or burnt bits. Set aside. 

2. Place a tray or two (big enough to fit all your popcorn) lined with baking paper on the bench.

3. Find a really big pot and add the brown sugar, butter, and glucose syrup. 

4. Bring to boil, and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Then add vanilla and baking soda. Stir well.

5. Don't panic, but you'll need to work quickly. Add half your popcorn to the pot, stir to coat in syrup. Then continue adding popcorn and stir until all of it is coated (NOTE: you may not need to add all of the popcorn - make sure you only add as much as the syrup can coat). 

6. Spread the popcorn over your tray. Let cool for about a minute and then break up clumps. Sprinkle salt for a delicious "salted caramel" flavour.  

7. Cool and store in an airtight container, it lasts for about a week (but in my house it was gone before the clock struck midnight.....make that 10pm....).

8. NOTE: On a hot or humid day you may need to bake it - just place it in a baking dish and put it in the oven at 120o for 20min or so, stirring every 5 min. Until it is crunchy, basically.

Here's the question: what should I bake next? Let me know! (Also if this has made you crave caramel popcorn....sorry  )


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