Caramel popcorn

Recipe from: 9/28/1995 12:00:00 AM
Ingredients 7
Servings 12
Time

Ingredients

  • 3
    Litres
    sprung popcorn
  • 100
    g
    pecan nuts, finely chopped or peanuts (optional)
  • 500
    ml
    sugar
  • 2
    ml
    salt
  • 5
    ml
    caramel essence
  • 125
    ml
    golden syrup
  • 500
    ml
    water
 

Method

 
Spread the popcorn in a fairly thin layer on a baking sheet or in an oven pan. Sprinkle with the pecan nuts. Place the remaining ingredients in a saucepan and heat. Stir, ensuring that all the sugar has dissolved before the mixture comes to the boil. Remove the sugar crystals that form on the sides of the saucepan with a brush dipped in cold water. Boil until the mixture reaches the light-crack stage (when a little of the syrup is dropped in iced water, it forms stiff, slightly brittle threads). Pour the syrup over the popcorn and mix quickly with a spatula or large spoon. (The syrup hardens quickly, so work fast.) Cool slightly before separating the popcorn. Leave to cool completely before storing in an airtight container. Makes 12 x 250 ml caramel popcorn.
 

Read more on: starch
 

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