It’s a very long time since I’ve made popcorn, but when we started looking at high salicylate food re-introduction it was one of the first things that came to mind. I thought Oscar and I would have some one night while hubby was out and we were watching movies. I looked up this Perfect Popcorn recipe and made buttered popcorn. The method did produce perfectly popped popcorn, but Oscar wasn’t interested at all. Obviously it would have to be sweet popcorn, so I found this recipe for Quick Caramel Popcorn and made the most delicious, sticky, gooey wonderful popcorn. It was a big hit. I’d made far too much for 3 people so we had some with ice cream for dessert the next night.
Caramel Popcorn
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Serves
| 6-8 |
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Prep time
| 25 minutes |
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Cook time
| 30 minutes |
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Total time
| 55 minutes |
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Allergy / Intolerance
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Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Preservatives, Wheat
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Suitable for
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Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - High Chemical
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Meal type
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Sweet Things
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Misc
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Child Friendly, Pre-preparable, Serve Cold, Serve Hot
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Occasion
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Birthday Party, Special Occasions
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Easy home made popcorn, buttered or with caramel topping
Ingredients
For the popcorn:
- 3 tablespoons rice bran oil
- 1/3 cup Lotus Organic popping corn
For buttered popcorn:
- 2 tablespoons butter or Nuttelex
- Salt
For caramel popcorn:
- 125g butter or Nuttelex
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 heaped teaspoon bicarbonate of soda
- 1/2 teaspoon vanilla essence
Directions
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To pop the corn:
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1.
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Heat the oil in a large saucepan over medium heat. If you want to salt the popcorn, add it to the oil. |
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2.
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Put 3 or 4 corn kernels into the oil and cover the saucepan. |
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3.
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When the kernels pop add the rest of the corn to the saucepan in an even layer. Cover the saucepan then remove from the heat for 30 seconds. |
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4.
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Return the saucepan to the heat and the corn should start popping very quickly. When the popping starts gently move the saucepan back and forth over the hot plate and keep the lid slightly ajar to let out the steam. Once the popping has slowed down to several seconds between pops, remove from the heat and tip the popped corn into a large bowl. |  |
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For buttered popcorn:
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5.
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Add the butter to the empty saucepan and use the heat of the saucepan to melt it. Pour the melted butter over the popcorn and toss through to coat. |
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For caramel popcorn:
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6.
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In a large saucepan melt the butter over medium heat until it starts to bubble. |
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7.
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Add the salt and stir through. |
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8.
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Add the sugar and mix until well combined. |
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9.
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Reduce the heat to low and allow the mixture to bubble (but not boil) for 3 to 5 minutes. The sugar should be completely dissolved and the mixture thick and sticky. |
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10.
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Remove the saucepan from the heat and add in the bicarbonate of soda followed immediately by the vanilla. Whisk until completely combined then pour quickly over the popcorn and toss to combine. |
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11.
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Serve as is for a soft, chewy popcorn. |  |
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For hardened caramel popcorn:
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12.
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For a harder popcorn preheat the oven to 120°C and spread the popcorn over the bottom of a large square/rectangular baking dish. Bake for about 30 minutes, stirring every 10 minutes until the caramel has hardened on the popcorn. |
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Got Leftovers?
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13.
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Left over popcorn can be stored in an airtight container and served over ice cream for a delicious dessert. |  |
Note
High Salicylates, High Glutamates, Low Amines
Coming Up Next Time: Roasted Swede and Chick Pea Soup
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