Caramel popcorn with nuts
- September 2015
- Makes a large bowlful
- Hands-on time 30 min, oven time 30 min
Sticky and crunchy caramel popcorn, this recipe comes with an extra nutty crunch.
- 15.5g (3.3g saturated)
- 21.6g (17.9g sugars)
- 110g unsalted roasted peanuts
- 110g pecan halves
- 55g blanched hazelnuts
- 1 tbsp rapeseed oil
- 50g popcorn kernels
- 110g packed light brown sugar
- 115g maple syrup
- 115g light corn syrup or golden syrup
- 50g unsalted butter
- 11/2 tsp sea salt
- 1/2 tsp vanilla extract
- Large pinch bicarbonate of soda
You’ll also need…
- A sugar or digital probe thermometer
- Position a rack in the centre of the oven and heat to 150°C/130°C fan/gas 2. Line a large baking sheet with baking paper.
- Spread the nuts over the baking sheet, then bake on the oven rack for 15 minutes, stirring occasionally, or until the nuts are a shade or two darker and smell fragrant. Transfer to a large bowl and loosely cover with foil. Leave the oven on and the paper on the baking sheet.
- Put the oil into a heavy pan large enough to hold a large bowlful of popped popcorn. Heat over a medium-high heat until it begins to smoke. Add the kernels and cover the pan. Once you hear the first kernels pop, position the lid so some air can escape and steady it with one hand. Shake the pan vigorously with your other hand until the pops are about 2 seconds apart. Add the popcorn to the bowl with the nuts and keep in a warm place, such as near the oven.
- Combine the brown sugar, maple syrup, corn/golden syrup and butter in a medium saucepan. Attach a sugar thermometer (or use a digital thermometer) and bring the mixture to a vigorous simmer over a medium-high heat. Let it simmer, without stirring, until the mixture reaches 120°C. Add the salt, vanilla extract and bicarb, then give it one good stir. The mixture will froth – when it does, immediately pour it over the popcorn and nuts, then stir to coat everything well.
- Spread the mixture in an even layer over the paper-lined baking sheet. Pop it in the oven and bake for 30 minutes, stirring occasionally, or until the popcorn is crunchy and barely sticky to the touch. Let it cool to room temperature, then break up the clusters a bit and serve.
Make the popcorn up to 3 days in advance and keep in an airtight container in a cool, dry place to prevent it going sticky.
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