The weather has finally started to feel more like Autumn this week. Which means squeezing into jeans (whilst swearing that being packed away in the back of your wardrobe has somehow caused them to shrink), getting to wear my boots and replacing beach days with cuddled up movie sessions… which I doubt is going to help with the aforementioned jeans issue, especially when you start to involve popcorn.
To be completely fair to popcorn, the air popped variety is actually surprisingly good for you and very inexpensive. It’s a wholegrain that is high in fibre and polyphenols (an antioxidant) as well as relatively low in calories – a 3 cup serving is around 100 calories. It’s the added extras; salt, butter, sugar etc. that give it a terrible reputation.
Whilst I usually have my popcorn lightly salted with added spices (cinnamon, paprika and cardamon are my favourite additions), making it a light, healthy snack, my salted caramel popcorn is one of my favourite quick recipes if I want to make something sweet for friends, but don’t have much time to make something or go to the shops to buy ingredients.
I have to make a confession and say that I rarely actually have a piece of this salted caramel popcorn. This has nothing to do with me not enjoying it. In fact, it’s the total opposite. This caramel popcorn is crack. Seriously. Once you start eating it, it’s really really hard to stop… Trust me, I have a lot of friends who will back me up on that one.
- 1/4 cup popcorn kernels
- 1 tbls honey
- 1 cup white sugar
- 1 tbls butter
- Himalayan pink sea salt
- Air pop 1/4 cup of popcorn kernels in a popcorn machine. Alternatively, you can follow the instructions on the back of the popcorn kernel bag. Transfer popcorn to a large bowl.
- Meanwhile, place the sugar, honey, butter and a good pinch of sea salt into a saucepan over a medium heat. Stir the mixture occasionally until all of the sugar melts. This should take around 3-5 minutes. Keep the caramel mixture on the stove until it starts to turn a golden colour. Once this has happened, stir the mixture again, and leave it on the stove for an extra few minutes until the colour deepens one shade.
- Take the caramel off the stove and pour it over the popcorn, stirring it through to provide an even coating. Pour the caramel coated popcorn onto a tray lined with baking paper and spread it out with a spoon. Sprinkle extra salt over the top. Place popcorn in the fridge for 5 minutes, or until cooled to room temperature and hard to touch. Remove from fridge and roughly break apart popcorn into a bowl. Cover with cling wrap until ready to serve.
- Be careful not to burn yourself on the caramel as you are mixing it through the popcorn. Also, pour water into the saucepan as soon as you pour the caramel onto the popcorn. This will help with cleaning later. Same thing applies with the mixing bowl.
This recipe goes two ways – you’ll either make friends or lose friends who have limited self control. Either way, the popcorn will be a hit. Plus, salted caramel is so in right now.
I might have to buy new jeans.