Homemade toffee popcorn
- 100g plain popping corn (I seek out GM-free varieties)
- 25g salted butter
- 40g dark brown muscovado sugar
- 200g golden syrup
Surprised to see this on a wellbeing website? My view is that occasional feel-good food is a worthy treat – and what better time than a family night?
This is one of my children’s all-time, forever favourites – we only have to settle on the sofa in front of Strictly (big fans) or a family movie and up go the cries of “will you make your toffee popcorn… pleeeeeze??”
So I generously share it with you now. I have not included our usual nutritional panel, suffice to say that it is loaded with kcals, mostly sugars – but on the (small) plus side it is low in fat…
Keep for an occasional treat – but above all, enjoy!
1 Pop the popcorn in your preferred way – I have a small hot-air popper which is a pretty healthy option and keeps the fat content low. Place the popped kernels in a very large mixing bowl or saucepan before starting on the sauce.
2 Melt the butter in a small saucepan and stir in the sugar until smooth. Add the golden syrup. Simmer over a medium heat, stirring continuously for 3-4 minutes while the mixture melts and bubbles. Take care not to burn the caramelising mixture.
3 Remove from the heat and drizzle over the heap of freshly popped corn. Using a large wooden or metal spoon, work swiftly to mix the caramel mixture over the entire popcorn, daubing as many puffed kernels as possible.
4 Spread the mixture across a large baking tray (using a silicon tray-liner helps prevent sticking, or grease with a dab of butter or oil first). Lightly toast in a medium-hot oven for 2-3 minutes – again taking care not to burn.
5 Remove from the oven and allow to cool (keep impatient, small fingers away as it is VERY HOT!). Once cool and brittle, break into pieces before serving. Keeps well in an airtight box or tin (given the chance). A great homemade (cheaper) option to take to the movies and a welcome addition to BBQs and picnics. I defy you not to love it.