Salted caramel pop­corn

Australian Women’s Weekly NZ - - BAKING -

MAKES ABOUT 12 CUPS PREP AND COOK TIME 20 MIN­UTES ¼ cup (60ml) veg­etable oil ½ cup (110g) pop­ping corn 125g but­ter, chopped ¾ cup (165g) caster sugar 2 ta­ble­spoons golden syrup 1 cup (150g) salted peanuts 1 tea­spoon sea salt flakes, crushed

1 Pre­heat a large, wide saucepan over medium-high heat; add oil. When hot, add pop­corn. Cover; shake pan oc­ca­sion­ally for about 3-4 min­utes or un­til all corn is popped (pop­ping sound will slow and stop). 2 Com­bine but­ter, sugar and syrup in a medium saucepan; stir over medium heat un­til sugar is dis­solved. Bring to the boil over medium-high heat. Boil for about 4-5 min­utes or un­til caramel colour. 3 Com­bine the pop­corn and nuts in a large bowl. Pour over the caramel and salt; toss gen­tly un­til all the pop­corn and nuts are coated. Place on bak­ing pa­per-lined trays and al­low to cool. Break mix­ture into pieces and keep in an air­tight con­tainer. Not suit­able to freeze or mi­crowave.

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