Wednesday, July 11, 2012

Allergy free caramel popcorn

  • ¼ cup Nuttlex
  • ¼ cup brown sugar, firmly packed
  • 1-2 litres popcorn, already popped

  • If you need to pop the popcorn yourself then heat a tbsp. of oil in the bottom of a wok over a medium heat.
  • Add the desired amount of popcorn (for the above serving roughly 1-1½ handfuls).
  • Immediately place a splatter guard over the top of the wok.
  • Hold the wok just above the heat and begin rolling the popcorn about the bottom of the pan.
  • Keep the popcorn, popped and unpopped, in motion until the popping decreases significantly then remove from the heat.
  • Pour the popped popcorn in a bowl and discard the unpopped kernels.

Caramel popcorn
  • In a medium bowl, cream the Nuttlex with a beater.
  • Add the brown sugar and whip until fluffy.
  • In a large alfoiled baking pan spread out the popcorn.
  • With your hands, mix in creamed mixture and roll the popcorn through it until evenly combined.
  • Bake in 175°C oven for about 8 minutes or until crisp.
  • Take from the oven and allow to sit for a moment on the hot pan.
  • Then carefully scrape off the caramel popcorn and place it in the serving bowl for a final dry.
  • Serve warm if desired.

  • The fresher the kernels are the fewer unpopped kernels there will be.
  • This is a sticky process so take any rings off.

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