Popcorn is such a great snack and it makes a brilliant after dinner treat too. Recently, we have been eating the same flavour popcorn which can get a little bit boring. Plus my son, Ted, gets bored so easily. So that’s why I’m always inventing new foods for us to try. I have made this caramel for my Banoffee Cheesecake recipe and it’s delicious. Therefore I thought it would work well with popcorn and adding the salt just gave it that extra zing.
While I was testing my recipe on my family I wondered where the idea for caramel had come from. Of course, as all modern mums do, I went to look it up on the internet and I found that the exact origin of caramel is unknown. However, it has been recorded that in about the 1650’s, American settlers were making hard candies in kettles. Between this time and the early 1880’s the ingenious candy makers started adding fat and milk. Thus creating what is now known as caramel.
With this in mind we ate this popcorn happily and it was a big hit with my family. They love nothing more than eating a big bowl of popcorn in front of a film. It’s a special treat and it keeps everyone quiet for an afternoon. Well worth a try.
- Large saucepan
- Small saucepan
- Popping Corn x 80g
- Coconut oil x 5 heaped tbsp
- Coconut sugar x 4 tbsp
- Coconut cream x 4 tbsp
- Maca powder x 2 tsp
- Himalayan pink salt x 1 – 2 tsp
- Start by putting the large saucepan on a high heat.
- Add one of the tablespoons of coconut oil to the saucepan.
- Now leave the pan until the oil has completely melted and is sizzling.
- Put the popping corn in and quickly add the lid.
- Shake the pan vigorously until the popping corn has stopped popping.
- Remove from the heat and take the lid off.
- Leave to cool while making the sauce.
- Put the coconut oil, coconut sugar, coconut cream and maca powder into the small sauce pan.
- Turn the hob onto a high heat and melt the ingredients together.
- After a couple of minutes, turn the heat down and leave the sugar to melt into the other ingredients.
- Stir the mixture occasionally.
- It should take around five minutes for the sugar to dissolve.
- Finally, add in the salt at the end of the cooking process.
- Remove from the heat and pour the sauce over the popcorn.
- Stirring it around as you go.
- You may need another pair of hands or a tea towel underneath the large pan to stop it from moving.
- Once the popcorn is covered in the sauce, serve and enjoy.
The recipe is quick, simple and easy to do. It is such a delicious snack and the whole family will enjoy it. We loved it when I made it at the weekend and there were definitely calls for more of it. The popcorn is not the healthiest recipe I have made but the ingredients are all good for the body as long as they are eaten as part of a healthy diet. However you decide to eat this dish, as always, enjoy.
What’s your favourite popcorn flavour? let me know in the comments below and please don’t forget to like and follow this blog.