Caramel popcorn 3 ways

From simply sweet to salty and spicy, we’ve got the fix for your gourmet popcorn cravings!

30 minutes

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Caramelised popcorn 

Ingredients:  

  • ⅓ cup (80ml) popcorn kernels 
  • ⅓ cup (80ml) honey 
  • ⅗ cup (150ml) sugar 
  • ¼ cup (60ml) butter

 

Method: 

  1. Pop kernels according to package instructions and set aside in a large bowl. 
  2. Combine remaining ingredients in a pot over medium heat. 
  3. Simmer while stirring for 6-8 minutes until sugar has dissolved. 
  4. Bring to a boil without stirring for about 5 minutes, until mixture turns to an amber colour. 
  5. Working quickly, pour caramel over popcorn. 
  6. Stir to combine and set aside to cool completely. 
  7. Break into pieces and serve.  

 

Salted-caramel beer popcorn 

Makes 8-10 cups 

 

Ingredients: 

  • ½ cup (130g) popcorn kernels  
  • 2 cups (500g) sugar 
  • 2 Tbsp (30ml) butter 
  • Pinch of salt   
  • ½ cup (125ml) beer  
  • ½ tsp (3ml) bicarbonate of soda 

 

Method: 

  1. Preheat oven to 160°C and line two baking trays with baking paper. 
  2. Pop kernels according to package instructions and set aside in a large heatproof bowl.  
  3. Combine remaining ingredients in a large pot over medium-high heat. 
  4. Stir to dissolve sugar, then simmer until mixture darkens to an amber colour, swirling pot occasionally.
  5. Add bicarb and stir quickly – take care, as the mixture will rapidly triple in volume.  
  6. Pour caramel mixture over popcorn and stir to coat.  
  7. Spread popcorn onto trays, separate clumps and bake to crisp up, about 20-25 minutes.  
  8. Cool and serve, or store in jars to snack on later. 

 

Sweet and spicy popcorn 

Serves 8 

 

Ingredients: 

  • ½ cup (125ml) brown sugar 
  • 3 Tbsp (45ml) butter 
  • 1 packet (100g) PnP mixed nuts 
  • 1 tsp (5ml) chilli flakes 
  • 2 Tbsp (30ml) curry powder 
  • 1 Tbsp (15ml) coriander seeds 
  • 8 cups (2L) freshly popped popcorn 
  • Salt, to taste 

 

Method: 

  1. Melt sugar and butter over a low heat, swirling once, until sugar begins to dissolve. 
  2. Add nuts, chilli flakes, curry powder and coriander seeds. 
  3. Cook for about 3 minutes until most of the sugar has dissolved. 
  4. Mix through popcorn and season to taste. 

 

Browse more dessert recipes here

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Asian-style spatchcocked chicken

Tired of the same old BBQ chicken marinade? Try our Asian-inspired spatchcocked chicken. The marinade is infused with ginger and chilli, which adds an incredible flavour to this classic bird.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.