spicy caramel popcorn
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spicy caramel popcorn
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A spicy and sweet addictive caramel popcorn recipe.
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Ingredients
- 125 g corn kernels
- 10 ml coconut oil or any other neutral oil
- 5 ml cumin ground
- 5 ml ground cinnamon
- 3 ml paprika
- 5 ml salt
- 2 ml bicarbonate of soda
- 150 g butter
- 200 g sugar granulated white
- 30 ml golden syrup
- 5 ml vanilla extract
Instructions
- Preheat the oven to 120 °C. Line a baking tray with silicone or baking paper.
- Make the popcorn any way that you prefer. (I like to use a large skillet with a glass lid.) Transfer the popcorn to a large, deep bowl; it should only half fill the bowl, allowing space to toss the sauce.
- Mix all the spices and bicarbonate of soda together.
- In a medium-size, heavy-based pot bring the butter, sugar, and syrup to the boil. Continue to let it bubble, stirring continuously, until the mixture turns golden-brown and reaches the hard crack stage of 155 °C.
- Add the vanilla extract and spice mix and stir vigorously for a few seconds, then remove from the heat. Pour the hot caramel over the popcorn and toss to coat.
- Spread the caramel-covered popcorn evenly on the prepared baking tray and bake for 15 minutes. Remove it from the oven and toss to ensure it’s evenly coated. Return it to the oven for a further 15 minutes, then remove, toss again and leave to cool.
- Once cool, break it up and store in an airtight container.
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