Bourbon caramel popcorn

Popcorn has to be one of the simplest snacks that anyone can whip up. But where’s the fun in zapping it for a few minutes in the microwave? I can’t help myself but jazz up this snack with some sweet and crunchy bourbon caramel toffee.

INGREDIENTS

50g butter

165g popping corn

BOURBON CARAMEL

440g sugar

60g unsalted butter

60ml bourbon

1 tablespoon vanilla extract

1 1/2 teaspoons sea salt

1 1/2 teaspoons bicarbonate of soda

METHOD

Melt the butter in a wok or a large saucepan with a lid over a medium–high heat. Add the corn, then give it a stir to make sure all the kernels are coated in melted butter. Put the lid on, and shake the wok every 10 seconds to stop the corn from burning. Eventually you will hear the kernels popping, do not be tempted to open the lid. Keep shaking until the popping gradually slows down to one or two at a time, then they are ready. Tip the popcorn into a large bowl and set aside.

To make the caramel, put the sugar, butter, bourbon, vanilla and salt in a large heavy-based saucepan over a medium–high heat. Stir until the sugar has dissolved, then let it boil for 5–10 minutes until the sugar turns into a dark golden colour. Now you have to act fast – tip the bicarbonate of soda into the caramel, and keep stirring to stop it from bubbling over, for about 20 seconds or so.

Once the caramel is well mixed, immediately pour it over the popcorn. Using two spatulas, stir the caramel through the popcorn to ensure it is evenly coated. Set aside and let it cool completely. Break into pieces and store in an airtight container – or just eat it all in one sitting.

#popcorn #caramel #billman