Thursday, January 29, 2009

Caramel popcorn

Makes 14 cups

* 1/4 cup vegetable oil
* 1/2 cup popping corn
* 125g butter, chopped
* 3/4 cup white sugar
* 2 tablespoons honey
* 1 cup pecans, roughly chopped


1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Make caramel Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.

Notes & tips
For pizza popcorn: Add 60g melted butter, 1/4 cup grated parmesan cheese, 2 teaspoons dried oregano, 1 teaspoon garlic salt and 1 tablespoon finely chopped chives to 7 cups of popcorn. Toss until well combined.
For Cajun popcorn: Add 80g melted butter and 1 to 2 tablespoons of Cajun spice mix to 7 cups of popcorn. Toss until well combined.

Super Food Ideas - Page 48
Recipe by Dixie Elliott


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