※ Honey-Caramel Popcorn (repost)


(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.

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.

original post : http://www.elliluca.com/2011/12/honey-caramel-popcorn.html


Popular posts from this blog

※ Vintage Scan - Scone Recipe (1955)