Introduction
Popcorn is a beloved snack that transcends borders and occasions, often associated with movie nights and festive gatherings. This recipe elevates traditional popcorn by adding a decadent caramel coating, followed by a rich chocolate drizzle and crunchy biscuit crumbs. Dive into this delightful treat and discover how to make popcorn that is not only fun to eat but also bursting with flavor.
Detailed Ingredients with measures
For the popcorn:
– 1/4 cup vegetable oil (omit if using an air popper)
– 1/2 cup popping corn
For the caramel:
– 100g (7 tablespoons) unsalted butter
– 1 cup packed brown sugar
– 1/2 cup light corn syrup (or glucose syrup)
– 1/2 teaspoon cooking/kosher salt
– 2 teaspoons toffee or caramel essence, or 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
For the topping:
– 1 1/4 cups dark or white chocolate melts or chips
– 4 plain sweet biscuits (e.g., Marie Crackers)
Prep Time
Approximately 20 minutes
Cook Time
About 1 hour
Total Time
Approximately 1 hour and 20 minutes
Yield
Serves 6 to 8 people
Enjoy your delicious homemade caramel popcorn topped with luscious chocolate and crunchy biscuit crumbs! Store any leftovers in an airtight container in a cool, dry place, and relish the crispness for up to a week.
Detailed Directions and Instructions
Popcorn:
1. Heat the vegetable oil in a large pot over medium heat. Add a few popcorn kernels to test the oil. Once they pop, remove these kernels.
2. Add the remaining popcorn kernels to the pot, shake to distribute them evenly, cover with a lid, and cook until the popping slows down significantly. Transfer the popped popcorn to a large bowl.
Caramel:
1. Preheat your oven to 110°C (230°F).
2. In a saucepan, melt the unsalted butter over medium heat. Once melted, add the packed brown sugar, light corn syrup, and cooking salt; stir until well combined.
3. Allow the mixture to come to a bubbling boil, then simmer for 4 minutes without stirring.
4. Remove the saucepan from the heat and whisk in the toffee or caramel essence (or vanilla extract) and baking soda until the mixture becomes foamy.
5. Quickly pour the caramel over the popcorn, tossing it to ensure everything is coated evenly.
Baking:
1. Spread the caramel-coated popcorn on two lined baking trays.
2. Bake in the preheated oven for 45 minutes, tossing the popcorn every 10 minutes. If you are using glucose syrup instead of corn syrup, bake for an additional 15 minutes.
3. Once baked, let the popcorn cool on the trays for 20 minutes before breaking it into pieces.
Topping:
1. Crush the plain sweet biscuits into fine crumbs.
2. In a heatproof bowl, melt the dark or white chocolate in the microwave, stirring every 30 seconds until it reaches a smooth consistency.
3. Transfer the melted chocolate to a piping bag and drizzle it over the cooled popcorn.
4. Immediately sprinkle the biscuit crumbs over the chocolate while it is still wet.
5. Refrigerate the popcorn for 15 minutes until the chocolate is set.
Notes
Note 1:
Corn syrup stabilizes the caramel and provides a shiny finish. If using glucose syrup, be aware it requires an additional 15 minutes of baking due to its higher water content.
Note 2:
Using toffee or caramel essence imparts a stronger flavor similar to store-bought versions, although vanilla extract can be used as an alternative.
Note 3:
Baking soda helps create a foamy caramel which ensures an even coating on the popcorn.
Note 4:
Choose baking chocolate specifically designed for melting, rather than regular eating chocolate. You may mix dark and white chocolate according to preference.
Note 5:
Any type of plain sweet biscuits can substitute for the crumbs; the original recipe mentions “vanilla biscuits.”
Store the finished popcorn in an airtight container in a cool, dry place to maintain its crispness for at least a week.
Cook techniques
Making Popcorn
Heat vegetable oil in a large pot and use the test popping kernels to gauge the temperature. Once the oil is hot enough, add remaining kernels and cover, shaking occasionally. This ensures an even pop without burning.
Creating Caramel
Melt butter and combine it with brown sugar, corn syrup, and salt over medium heat. Let it bubble without stirring to achieve a rich caramel flavor. The addition of baking soda will create a foamy texture.
Baking Caramel-Coated Popcorn
Spread popcorn evenly on lined baking trays and bake at low temperature, tossing periodically, to ensure even caramelization while maintaining the popcorn’s crispness.
Melting Chocolate
Melt chocolate using a heatproof bowl, taking care to stir every 30 seconds to avoid burning and achieve a smooth consistency, ready for drizzling.
Preparing Biscuit Crumbs
Crush the biscuits finely to ensure they sprinkle evenly over the chocolate-coated popcorn for added flavor and texture.
FAQ
Can I use an air popper for popcorn?
Yes, you can omit the oil if using an air popper as it doesn’t require oil for popping corn.
What can I substitute for corn syrup?
Glucose syrup can be used as a substitute for corn syrup, but you’ll need to adjust the baking time.
Why is baking soda added to caramel?
Baking soda creates a foamy texture that helps the caramel coat the popcorn evenly and prevents it from being too sticky.
Is regular chocolate suitable for melting?
No, regular eating chocolate may not melt properly; use baking chocolate designed for melting instead.
What type of biscuits are best for this recipe?
Any plain sweet biscuits can work well, such as Marie Crackers or vanilla biscuits, depending on your preference.
Conclusion
This delightful caramel popcorn with chocolate and biscuit topping is a perfect blend of sweet and crunchy flavors. It’s an ideal treat for parties, movie nights, or just a simple snack to enjoy at home. By following the steps carefully, you’ll create a memorable treat that keeps its crispness for days when stored properly.
More recipes suggestions and combination
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Try coating pretzel rods or twists in melted chocolate for a salty-sweet snack.
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Make a simple chocolate fudge and add chopped nuts for extra texture and flavor.
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Combine nuts, seeds, dried fruits, and a drizzle of chocolate for a nutritious snack.
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Bake mini cheesecakes and top with a layer of caramel for a smooth and sweet finish.
Peanut Butter Rice Crispy Treats
Mix peanut butter into melted marshmallows and fold in crispy rice cereal for a delicious twist on the classic treat.
