bread, made strawberry sauce and almost packed for holidays tomorrow. With the first week of the school holidays behind us, I am sharing some great holiday food - salted caramel popcorn.
honey joys to the cake stall and sampled a few of the cakes and slices. Sylvia had a rainbow painted on her face. We all caught up with friends and enjoyed some lunch from the mall. I still love the Half Moon falafels!
More caramel recipe from Green Gourmet Giraffe:
Caramel chocolate chunk muffins (v)
Caramel fudge (gf)
Chocolate caramel layered fudge (gf)
Chocolate caramel slice (v)
Chocolates with healthy caramel filling (gf, v)
(Healthy) caramel popcorn (gf, v)
Salted caramel popcorn
From Pop: 40 recipes from popcornland
1/2 cup popcorn kernels
115g butter (I used vegan margarine)
115g caster sugar
3 tbsp brown sugar
1 tsp salt
1 tsp vanilla essence
1/2 tsp bicarbonate of soda
Make popcorn first by putting 1/4 cup of popcorn kernels in a large brown bag, folding it over 3 times and twisting the edges. Microwave on high for 2 minutes or until the popping reduces to once every few seconds. Sort through for any unpopped kernels. We found the easiest way to do this was to put into a bowl, take out the fluffy popped corn at the top and the unpopped ones would sink to the bottom. Repeat with second 1/4 cup of popcorn kernels. Spread popped corn into a large roasting tray lined with baking paper.
To make the caramel, mix butter, sugars and salt in a medium saucepan. Melt butter and sugar. Gently bring to the boil and simmer for 5 minutes without stirring. Remove from heat. Mix in vanilla and bicarb immediately. Pour over popcorn in prepared tin and stir until mixed through.
Cook at 140 C for 10 to 45 minutes. (I found that 10 or 15 minutes was enough but the recipe says 45 minutes.) Cool and eat or store. It lasts a few days in a sealed container.
On the stereo:
More Silly Songs: 20 more simply super singable silly songs: Various Artists
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes