Trully scrumptious treats for kids and also for me :D! We cannot stop eating it. I made a test batch with my friends, following exactly the recipe. When you eat it while it's warm, you have a delicious chewy caramelly popcorn. Once it's cooled, you have that sweet toffee crunch.
The next day I wanted to make the caramel popcorn still chewy when it's cooled. I did a little experiment in the caramel sauce, as soon as all of the sugar crystals have melted, slowly add 3-4 tbsp of cream/liquid whipping cream to the pan, and whisk to mix it in. And yes I prefer this version of chewy and sweet popcorn.
And an important tips from me, never ever use butter to pop the corn. It will easily get burned.
Caramel Popcorn
source : Taste
Makes
14 cups
Ingredients
1/4 cup vegetable oil
1/2 cup popping corn
Caramel
125g butter, chopped
3/4 cup white sugar
2 tablespoons honey
1 cup pecans, roughly chopped
Method
Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.
