When a friend posted her homemade toffee popcorn on Facebook I had to get the recipe. We make popcorn in the pan a lot at home but tend to stick to our favourite flavour of butter, salt and chilli (Tabasco sauce to be specific). I thought toffee popcorn would be difficult to make but its surprisingly easy and uses ingredients most people would have to hand. Needless to say once I'd seen my friends popcorn efforts I set to task making my own batch with very happy results.
Here's my friends recipe below:
Ingredients for the popcorn
75g popcorn kernels
2 tbsp oil (vegetable or sunflower will do)
25g butter
Ingredients for the toffee sauce
2 tbsp oil (vegetable or sunflower will do)
25g butter
Ingredients for the toffee sauce
40g sugar (light soft brown or Muscavado is best)
40g butter
2 tbsp golden syrup
pinch of salt
pinch of salt
Method
1. Heat the oil in a large pan, add the popcorn and swirl it around until coated with oil.
2. Cover with a tight fitting lid, turn the heat down and wait for the kernels to start to pop. Keep the popcorn moving so it doesn't burn. As soon as the popping starts to slow down take it off the heat.
3. While the popcorn pops make the sauce. Melt the butter, add the sugar and golden syrup and stir over a high heat for 1-2 minutes. Be careful it doesn't splash as it's extremely hot. Also make sure it doesn't burn, keep an eye on it.
4. Melt the 26g of butter and toss with half of the popcorn and the pinch of salt.
5. Pour over the toffee sauce over the remaining popcorn put the lid on and give it a good shake covering the popcorn with the sauce. Then ass the buttered pop corn, mix and then serve when cool enough.
2. Cover with a tight fitting lid, turn the heat down and wait for the kernels to start to pop. Keep the popcorn moving so it doesn't burn. As soon as the popping starts to slow down take it off the heat.
3. While the popcorn pops make the sauce. Melt the butter, add the sugar and golden syrup and stir over a high heat for 1-2 minutes. Be careful it doesn't splash as it's extremely hot. Also make sure it doesn't burn, keep an eye on it.
4. Melt the 26g of butter and toss with half of the popcorn and the pinch of salt.
5. Pour over the toffee sauce over the remaining popcorn put the lid on and give it a good shake covering the popcorn with the sauce. Then ass the buttered pop corn, mix and then serve when cool enough.
Thank you to my friend for sharing her recipe. I'd love to hear of any other popcorn toppings you may make at home, feel free to share them with us all.
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