• Candied popcorn

    Your new favourite sweet snack

     

     TOTAL TIME 30 min + cooling | MAKES 6 cups | DAIRY FREE | GLUTEN FREE | VEGAN

     

    INGREDIENTS

    • 2 tbsp vegetable oil
    • 100g popping corn
    • 400g castor sugar
    • 1 cup water
    •  ½ tsp green or blue food colouring
    • ½ tsp silver or blue edible glitter (optional) 

     

    METHOD

    HEAT oil in a pot over high heat. Add the popcorn and cover with a tight-fitting lid. Cook the popcorn until the popping stops, shaking the pot occasionally. Transfer to a large bowl.

    COMBINE sugar, water and food colouring in a frying pan. Stir, without boiling, until sugar dissolves. Bring to the boil and cook, uncovered, for 15 minutes or until a teaspoon of mixture “cracks” when dunked into a glass of cold water.

    REMOVE the pan from the heat. When the bubbles subside, add popcorn; carefully stir to coat with the toffee mixture.

    WHEN the popcorn mixture is completely coated, spread onto a foil-lined oven tray to cool and set. Sprinkle with edible glitter, if using.

     

    TOP TIP: The sugar mixture will be extremely hot so be extra careful when preparing it. Make sure your working space is tidy, there are no distractions and that your kids and pets remain away for that time. Do not taste or touch the hot toffee.

     

    Candied popcorn

    Serves: 6 cups
    Total Time: 30 minutes

    Ingredients

    • 2 tbsp vegetable oil 
    • 100g popping corn 
    • 400g castor sugar 
    • 1 cup water 
    •  ½ tsp green or blue food colouring
    • ½ tsp silver or blue edible glitter (optional) 

    Instructions

    1

    HEAT oil in a pot over high heat. Add the popcorn and cover with a tight-fitting lid. Cook the popcorn until the popping stops, shaking the pot occasionally. Transfer to a large bowl.

    2

    COMBINE sugar, water and food colouring in a frying pan. Stir, without boiling, until sugar dissolves. Bring to the boil and cook, uncovered, for 15 minutes or until a teaspoon of mixture “cracks” when dunked into a glass of cold water.

    3

    REMOVE the pan from the heat. When the bubbles subside, add popcorn; carefully stir to coat with the toffee mixture.

    4

    WHEN the popcorn mixture is completely coated, spread onto a foil-lined oven tray to cool and set. Sprinkle with edible glitter, if using.

     

    Made this Candied popcorn? Tag us @foodandhomesa #cookingwithFH on Instagram!

     

    ALSO SEE: Japanese fruit sandwich with cream and strawberries

    Japanese Fruit Sandwich with Cream and Strawberries

    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.

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