Homemade Toffee Popcorn

Name: Homemade Toffee Popcorn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Cuisine: American
Ingredients: 50g dark muscovado sugar; 50g butterpinch of salt; 5ml lemon juice; 60g popcorn kernels; 1 tbsp rapeseed oil

Vegetarian

Gluten-free

It’s movie night and you want a quick snack. Popcorn is such a cheap and easy nibble to knock up. Personally I’m more keen on savoury options, but what if you want popcorn after dinner? Sweet is then the only way to go!

While you can just sprinkle some sugar on your popcorn, there are far more adventurous things you can do. You could pour them into melted chocolate and let them set so that they’re coated, but if you had chocolate, wouldn’t you just have that as your snack?

Here’s my recipe for quick and easy homemade toffee popcorn. I use rapeseed (canola) oil as it has a high smoking point. If you want more of a sauce than a coating, add a dash of cream to butter and sugar mixture. Don’t worry if the popcorn isn’t completely coated all over, it is supposed to be a light coating. Too much toffee and your popcorn will stick together.

15m

Serves

Prep

Cook

10m

Total

15m

Ingredients

Toffee

50g dark muscovado sugar

50g butter

pinch of salt

5ml lemon juice

Popcorn

60g popcorn kernels

1 tbsp rapeseed oil

Method

Put your toffee ingredients into a small pan on a low heat until all ingredients have melted and combined. Keep warm until your popcorn is ready.
Heat the oil in a large lidded saucepan on a high temperature. Once the oil is hot, add your popcorn kernels and place the lid on the top.
Your corns will start to pop. After the majority of the corn has popped, it will start to slow. Wait until a gap between pops of around 5 seconds or so and immediately remove pan from heat.
As soon as your popcorn is ready and still hot, pour your warm toffee over the popcorn and mix using a wooden or silicon spoon until evenly coated.

Ingredients

Toffee

50g dark muscovado sugar

50g butter

pinch of salt

5ml lemon juice

Popcorn

60g popcorn kernels

1 tbsp rapeseed oil

Tap for method

Method

Put your toffee ingredients into a small pan on a low heat until all ingredients have melted and combined. Keep warm until your popcorn is ready.
Heat the oil in a large lidded saucepan on a high temperature. Once the oil is hot, add your popcorn kernels and place the lid on the top.
Your corns will start to pop. After the majority of the corn has popped, it will start to slow. Wait until a gap between pops of around 5 seconds or so and immediately remove pan from heat.
As soon as your popcorn is ready and still hot, pour your warm toffee over the popcorn and mix using a wooden or silicon spoon until evenly coated.

by Max Makes Munch

Dessert

Snack

American