Side Pannel
Toffee Popcorn
Toffee Popcorn
- Recipe Submitted by maryjosh on 09/25/2016
Ingredients List
- 2 Tbsp rapeseed (canola) or sunflower oil
- 100 g | 3.5 oz popcorn kernels
- 50 g | 3 Tbsp butter
- 2 Tbsp honey
- 100 g | 3.5 oz sugar
- Pinch salt
- 1 tsp baking soda
Directions
Heat the oil in a large, heavy based saucepan over a high heat. Place one kernel of corn in the saucepan and cover the saucepan with a lid. When you hear the kernel pop, your oil is hot enough to proceed.
Without removing the saucepan from the heat, pour in the remain kernels and quickly replace the lid. Give the saucepan a good shake to mix the hot oil through the kernels.
When you hear the first kernel pop, reduce the heat to the lowest setting. Shake the pot gentle about once per minute to ensure any popped kernels don’t burn.
The kernels should continue to pop vigorously for about 2-3 minutes. When the pops slow to 2-3 seconds apart, remove the saucepan from the heat. Carefully remove the lid and pour the popcorn into a heatproof bowl.
Using the same saucepan, melt the butter and honey over a high heat. Add the sugar and salt and stir to fully incorporate the sugar into the honey-butter mix.
Allow the mixture to bubble over a high heat for about one minute, stirring occasionally. (Unlike some caramel mixtures, the sugar in this mix won’t crystallise if it is stirred.)
NB: Be very careful with the toffee mixture – it is extremely hot.
When the mix is a rich toffee brown, remove the saucepan from the heat and quickly stir in the baking soda. The baking soda causes the mixture to fluff up and expand, ensuring it covers the popcorn more thinly and evenly.
Pour the popcorn back into the saucepan and stir for about one minute to coat the popcorn fully with the toffee mixture.
Pour the toffee popcorn back into the heatproof bowl and allow to cool for at least 5 minutes before eating. (Don’t be tempted to try a piece straight from the pot – it’s extremely hot!)
The popcorn will stick together as it cools. Break the popcorn into smaller pieces for serving. (I put it in a bag and whack it a few times with a rolling pin.)
Without removing the saucepan from the heat, pour in the remain kernels and quickly replace the lid. Give the saucepan a good shake to mix the hot oil through the kernels.
When you hear the first kernel pop, reduce the heat to the lowest setting. Shake the pot gentle about once per minute to ensure any popped kernels don’t burn.
The kernels should continue to pop vigorously for about 2-3 minutes. When the pops slow to 2-3 seconds apart, remove the saucepan from the heat. Carefully remove the lid and pour the popcorn into a heatproof bowl.
Using the same saucepan, melt the butter and honey over a high heat. Add the sugar and salt and stir to fully incorporate the sugar into the honey-butter mix.
Allow the mixture to bubble over a high heat for about one minute, stirring occasionally. (Unlike some caramel mixtures, the sugar in this mix won’t crystallise if it is stirred.)
NB: Be very careful with the toffee mixture – it is extremely hot.
When the mix is a rich toffee brown, remove the saucepan from the heat and quickly stir in the baking soda. The baking soda causes the mixture to fluff up and expand, ensuring it covers the popcorn more thinly and evenly.
Pour the popcorn back into the saucepan and stir for about one minute to coat the popcorn fully with the toffee mixture.
Pour the toffee popcorn back into the heatproof bowl and allow to cool for at least 5 minutes before eating. (Don’t be tempted to try a piece straight from the pot – it’s extremely hot!)
The popcorn will stick together as it cools. Break the popcorn into smaller pieces for serving. (I put it in a bag and whack it a few times with a rolling pin.)
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
