Page 105 - playtimes_2011_10

Caramel Popcorn

• Serves 4-6 • Prep time: 15 mins • Cook time: 35 mins

100g/4oz popping corn or one packet of natural microwave popcorn 55g/2oz butter

100g/4oz soft light brown sugar 2 tbsp golden syrup 2 tbsp water Pinch salt

Sunfower oil, for greasing

Preheat the oven to 150C/300F/Gas Mark 2. Line a large baking sheet with foil and lightly grease with oil.

Pop the corn according to the instructions on the packet. Transfer to a large bowl and leave to cool slightly. Put the butter, sugar and syrup in a saucepan with two tablespoons of water and a pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then bring to the boil and remove the syrup from the heat.

Let the syrup cool slightly, then drizzle over the popcorn. Toss the popcorn carefully using two large wooden spoons or salad servers. Spread on to the prepared baking sheet and bake for 15 minutes, then remove from the oven and carefully stir. Bake for a further 15 minutes, watching closely in the last fve minutes.

Remove the popcorn from the oven and cool on the baking sheet for fve minutes, then transfer to a bowl and serve warm (check temperature before serving as the caramel coating can stay hot for a while) or leave to cool completely (it will crisp up as it cools).