Caramel popcorn

By Kirstin Buick
27 February 2014

The delicious clash of sweet and savoury in this caramel popcorn is gloriously indulgent.

104-127 MGS School Fete Ch05.indd This recipe is from Make Give Sell by YOU food bloggers Mari-Louis Guy and her brother, Callie Maritz.

Makes 8-10 large cups or 16-20 small cups

INGREDIENTS

150 g popcorn (unpopped) or 8 cups popped popcorn

120 g (1 cup) peanuts or cashew nuts

5 ml (1 tsp) sea salt

250 g butter

200 g (1 cup) brown sugar

200 g (1 cup) white sugar

125 ml (½ cup) golden syrup

INSTRUCTIONS

1 Preheat the oven to 180 °C.

2 Spread the popcorn and nuts over a large baking tray and sprinkle with salt.

3 In a saucepan over low heat, stir the butter, brown and white sugar and golden syrup together until the sugar has dissolved.

4 Increase the heat slightly and continue stirring until the mixture starts to boil. Stop stirring and gently boil for 4 minutes.

5 Drizzle the hot caramel over the popcorn and nuts. Use two wooden spoons to toss the mixture and make sure the popcorn and nuts are evenly coated.

6 Pop into the oven for 20 minutes, tossing the popcorn every 5 minutes. Transfer to a cold, clean silicone baking mat or lined baking tray to stop the cooking process. Leave to cool.

The following recipe is also great for fêtes and bazaars. It’s in our recipe book Cakes to Celebrate Love and Life (Struik) and we are giving away five copies, see below.

This recipe is from Make Give Sell by YOU food bloggers Mari-Louis Guy and her brother, Callie Maritz. Click here to buy the book   (R225,50)

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