Chocolate Caramel Popcorn
Chocolate Caramel Popcorn
So many types of popcorn can be found on the supermarket shelves but a lot contain butter. This Gluten Free, Dairy Free Popcorn can be so much fun to make at home.
24 Muffin Cases of Popcorn
Ingredients:
225 g sugar
2 tablespoons of corn syrup
2 tablespoons of water
75 g of popcorn kernels or approximately 500 g of freshly popped or store popcorn (plain)
200 g gluten free, dairy free dark chocolate
Method:
Line muffin tins with 24 cases
Pop the popcorn kernels and leave to one side.
Combine the sugar, corn syrup and water in a pan and bring to boil over a low heat. Cook, stirring very occasionally, until a golden colour forms. I find this takes approximately 20 minutes. Do not try to rush this stage. Remember sugar can get very hot and burn so be careful.
Meanwhile melt the chocolate.
Once the caramel colour has formed remove from the heat and add the popcorn. Stir very well until it is all coated. You will need a large saucepan for this! Work quickly!
Spread the popcorn mixture out onto a lined baking sheet.
Drizzle with the melted chocolate.
Leave to set.
Additional Notes:
Feel free to change the combination of chocolate. Perhaps 100 g milk with 100 g plain. Try a chocolate flavour or your choice such as mint or orange.
If you wish the popcorn to be covered in more chocolate, then just add less popcorn. We prefer ours coated lightly rather than covered completely. Place the popcorn on a baking sheet with greaseproof paper then break up and place in airtight container ready for movie night!
The pan will be a horrible mess to clean! I fill this with water and a small squirt of washing up liquid and bring back to the boil and stir until any remaining sugar, chocolate has dissolved. Then pour this down sink and wash as normal.
Equipment Used:
Saucepan
Large mixing bowl
Lined Baking Sheet
Wooden spoons
Storage Container.
