Wednesday, 4 January 2012

※ Honey-Caramel Popcorn

INGREDIENTS 
(Makes 8 cups)
  • 2 tablespoons vegetable oil
  • 1/3 cup popping corn
  • 1/3 cup honey
  • 2/3 cup caster sugar
  • 60g butter, chopped
  • 1 Teaspoon vanilla extract
  • 1/4 teaspoon cinnamon 250gsm bag Cashews or nuts of your choice.

METHOD


Grease a 5cm-deep, 21cm x 30cm (base) baking pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.

Heat oil in a large saucepan over medium heat. Add 2 pieces of corn. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a large bowl add the nuts of your choice. Discard any unpopped corn.

Place honey, sugar, vanilla and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for 5 to 6 minutes or until light golden. Working quickly, pour caramel mixture over popcorn. Stir to combine. Spoon into prepared pan. Set aside to cool completely. Break into pieces. Serve.



Plain no nuts just caramel
With mixed nuts
Packaged up & ready to give out 

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