Caramel popcorn

YOU
12 servings
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Starch

By Food24 November 03 2009
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Ingredients (7)

3.00 Litres popcorn
100.00 g pecan nuts — finely chopped
500.00 ml sugar
2.00 ml salt
5.00 ml caramel — essence
125.00 ml golden syrup
500.00 ml water
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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.



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