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Friday Favourites: Toffee Popcorn [Recipe]

Homemade Toffee Popcorn | www.myfoododyssey.com

Friday night is movie night here in our house. During the week we each tend to do our own thing – reading, listening to music or watching YouTube videos relative to our areas of interest. Come Friday, though, we like to curl up together to watch something a little trashy. Earlier in the evening we treat ourselves to one of our favourite Friday dinners – burgers (which we had today), pizza, fajitas or such like. Then I like to make a big bowl of popcorn to munch in front of the TV. Throw in a few beers and I’m in heaven.

Homemade Toffee Popcorn | www.myfoododyssey.com

When we go to the cinema there is usually a row over which kind of popcorn we will buy – sweet or salty. Arūnas loves the sweet whereas I prefer the salty. Our local cinema recently started doing a half-and-half box, which I guess is a good solution. But at home I’ve always made salty popcorn. Until recently, that is. A few weeks back we had some friends over for drinks and I made my usual salty popcorn as a snack. One of the girls mentioned that she really liked sweet popcorn and asked how she might make it at home. I hadn’t tried it before so I set off to investigate. And now, a dozen bowls later, I’m bloody addicted to the stuff.

This popcorn is really quick to make – it takes less than 15 minutes from measuring the ingredients to washing the pot. But it is so incredibly scrumptious. I include a tiny pinch of salt which just cuts through the sweetness. The coating is both sticky and crunchy with a rich toffee flavour. For me it’s much nicer than the artificially flavoured stuff at the cinema. Arūnas loves it too, and has been munching on handfuls to boost his sugar levels when he comes in from the gym. It’s an all-round hit.

Homemade Toffee Popcorn | www.myfoododyssey.com

INGREDIENTS:
Serves 2-4 depending on greediness and/or length of movie.

2 Tbsp rapeseed (canola) or sunflower oil
100 g | 3.5 oz popcorn kernels
50 g | 3 Tbsp butter
2 Tbsp honey
100 g | 3.5 oz sugar
Pinch salt
1 tsp baking soda



METHOD:

  1. Heat the oil in a large, heavy based saucepan over a high heat. Place one kernel of corn in the saucepan and cover the saucepan with a lid. When you hear the kernel pop, your oil is hot enough to proceed.
  2. Without removing the saucepan from the heat, pour in the remain kernels and quickly replace the lid. Give the saucepan a good shake to mix the hot oil through the kernels.
  3. When you hear the first kernel pop, reduce the heat to the lowest setting. Shake the pot gentle about once per minute to ensure any popped kernels don’t burn.
  4. The kernels should continue to pop vigorously for about 2-3 minutes. When the pops slow to 2-3 seconds apart, remove the saucepan from the heat. Carefully remove the lid and pour the popcorn into a heatproof bowl.
  5. Using the same saucepan, melt the butter and honey over a high heat. Add the sugar and salt and stir to fully incorporate the sugar into the honey-butter mix.
  6. Allow the mixture to bubble over a high heat for about one minute, stirring occasionally. (Unlike some caramel mixtures, the sugar in this mix won’t crystallise if it is stirred.)
    NB: Be very careful with the toffee mixture – it is extremely hot.

  7. When the mix is a rich toffee brown, remove the saucepan from the heat and quickly stir in the baking soda. The baking soda causes the mixture to fluff up and expand, ensuring it covers the popcorn more thinly and evenly.
  8. Pour the popcorn back into the saucepan and stir for about one minute to coat the popcorn fully with the toffee mixture.
  9. Pour the toffee popcorn back into the heatproof bowl and allow to cool for at least 5 minutes before eating. (Don’t be tempted to try a piece straight from the pot – it’s extremely hot!)
  10. The popcorn will stick together as it cools. Break the popcorn into smaller pieces for serving. (I put it in a bag and whack it a few times with a rolling pin.)



EXCUSE BUSTER:
“The microwave stuff is quicker and there’s no washing up”.
Yep, it probably is quicker, but it is highly likely that the toffee flavour is artificial and won’t taste anything like the real thing. It also won’t have the crunch that comes with real toffee. As a shortcut you could use plain microwave popcorn or bags of pre-popped corn and just make the toffee. However, you’d still have one pot to clean and it would cost much more (up to 5 times the price), so I’m not sure this shortcut is worth it.



MAKE AHEAD:
To ensure maximum freshness and crunch I don’t recommend making any elements ahead of time. The popcorn takes about 15 minutes to make, including washing the saucepan, so there’s really no need.
The best preparation you can do is ensure you have all the ingredients in your pantry so that if you fancy a bit of toffee popcorn you know you can whip in up in a few minutes.



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Homemade Toffee Popcorn | www.myfoododyssey.com

11 Comments Post a comment
  1. I’ve burnt my first batch of popcorn (that’s for trying to do all the proper popping instead of microwaving, huh 😉 ), but the second one – this time microwaved – was oh so delicious!
    I must be careful though, or I might get addicted to this stuff 🙂

    Liked by 1 person

    June 6, 2014
    • Delighted to hear you tried it and liked it, Asta! I have burnt my popcorn a few times, too. Every saucepan conducts heat a little differently and different stoves work differently – gas turns down instantly but some hobs can take a few minutes. It takes a bit of trial and error to get it right. Sounds like your microwave option worked like a charm, though!

      Liked by 1 person

      June 6, 2014
      • it did 🙂 I’m afraid though that my dentist might not approve of me eating that much of toffee. But it is SO delicious and addictive

        Liked by 1 person

        June 6, 2014
  2. That looks absolutely delicious! Have you tried curry-flavoured popcorn? We first tasted it in an Indian retaurant in Jakarta!

    Liked by 1 person

    June 3, 2014
    • Thanks, Anne! That curry popcorn sounds interesting. It does sound a bit weird but I can imagine it working. Must give it a try as we’re big popcorn fans!

      Like

      June 3, 2014
  3. Mmm, toffee!

    Like

    May 31, 2014
  4. I knew something was cooking, when your Friday favorites were late 🙂 I’m popcorn addict, so now I just HAVE to try making these. Weren’t it this late, I’d be already dashing to the store to get me some kernel

    Liked by 1 person

    May 30, 2014
  5. This is NOT what I ordered. Tsk!
    Wherz ma ice cream???
    …still looks delish, though 😉

    Liked by 2 people

    May 30, 2014
    • Sorry, dear! It was democratic! The ice cream is coming soon, I promise!

      Like

      May 30, 2014
      • What?! Are you saying my triplicate request only counts as one vote??? I’m outraged…

        Liked by 1 person

        May 30, 2014
      • You funny!

        Like

        May 30, 2014

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