Caramel Popcorn You Know You Want It

The "Before" Shot

A couple of cold Sundays ago, we had a family pajama day...one of those days when nobody really feels like going anywhere, when getting out of bed requires giving oneself a stern talking to, and when comfort food like popcorn is required.

I don't love the microwave stuff - it just tastes a bit chemically to me - but I'll use it if I have to. I much prefer the taste and smell of old fashioned popcorn which comes in a bag and is about 1/4 the price (and 1/4 the packaging) of the microwavable stuff.

DS and I noticed a recipe on the back of the bag for 'caramel nut popcorn.' Since we had all the ingredients, we decided to give it a try. It's a bloody fantastic recipe, but the bag should have come with these health warnings:

Warning: If you make this recipe, it's best not to eat for a week beforehand, because you will snarf down the entire thing in one go, thus using all your fat and sugar calories for the week.

Warning: If you are an impatient so-and-so like emzeegee is, and use your hands to either mix through the caramel, or pick off hot pieces to eat while preparing it, you WILL burn your lips, fingers, and everything else. Please resist the urge to be a moron, and wait until it cools down.

That said, this stuff is freakin' awesome. The recipe calls for peanuts but I didn't bother, and the salt is an addition which I like but you may not.



Caramel Popcorn

1/2 cup popping corn
5 T oil
Salt
2 T honey
3/4 cup sugar
125g butter

In a large pot, place the oil and a good pinch of salt. Warm it over medium heat for 2-3 minutes or until the oil goes "wet" when you swirl it around. Pour in the popping corn, swirl the kernels around and place a lid on. Leave the pot on the heat and swirl around every minute or so. When you hear the kernels popping, grab the handles of the pot and swirl around a bit (over the heat) until the popping slows. Once it slows to 1-2 pops per second, turn off the heat and put aside.

In a small pot, put the honey, butter and sugar. Place over low heat, then cook until the sugar dissolves and the butter melts. Bring to the boil. Boil for 5 minutes or until you get a lovely brown colour - don't burn it! Take off the heat, and pour over the popcorn. Using a spatula or spoon (but not your hands), stir the caramel through the popcorn until nicely distributed.

Pour the popcorn into a wide tray (if you can be bothered) and wait for it to cool. Break into chunks and scarf down with a glass of milk.

Enjoy!