Chocolate Caramel Corn
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Cuisine: American
Category: Confectionary
This recipe is for the sweet popcorn lovers who fancy a slightly more decadent version of the usual cinema style sweet popcorn. Give this a try for a movie night, a crunchy snack or you could even bag it up and it would make a delightful gift.
Ingredients
65g Water
240g Caster Sugar
180g Golden Syrup
150g Popping Corn
150g Dark Chocolate (tempered - but it's not actually the end of the world if you don’t temper it - it just won’t keep as well)
240g Caster Sugar
180g Golden Syrup
150g Popping Corn
150g Dark Chocolate (tempered - but it's not actually the end of the world if you don’t temper it - it just won’t keep as well)
Method
- Pop your corn. A pan with a tablespoon of neutral oil in it will work. Just make sure it has a lid to put on when the popping gets going. If you're unsure of when to stop the popping, wait until you hear a pop every 2-3 seconds.
- Heat the water, Caster sugar and Golden syrup up until it thickens and darkens slightly. 140C on a thermometer, if you have one.
- Coat the corn in the caramel and let it set. Break the corn up and cover in the chocolate.
- Store in an airtight container. This keeps well, for at least 6 weeks if airtight.