Popcorn is a ‘superfood’. It’s low in calories, fat, sugar and salt and high in fibre, protein, magnesium, iron, B1, B2, B6… You could almost live on popcorn alone!
If a healthy option is what you’re after, you’ve come to the wrong place. We’ve taken this healthy & delicious snack and morphed it into a devilish delight – salted toffee popcorn. It doesn’t take long to transform – a mere 10 minutes – it knocks the socks off (and costs a tiny fraction of) the stuff you can buy at the cinema.
So, next time you’re sitting down to an episode of Gogglebox, Homeland or Downton Abbey – quickly pop yourself up some of this, it’s the perfect accompaniment!
We purloined the recipe from Katy Salter over at lovefood.
Salted toffee popcorn
Ingredients
For the corn
- 100 g/3½oz popping corn
- 1 tbsp vegetable/sunflower oil
- 1 tsp butter
- pinch sea salt flakes
For the toffee coating
- 40 g/1½oz soft brown sugar
- 4 tbsp golden syrup
- 30 g/1oz unsalted butter
- 1 tsp water
- 1 tsp sea salt flakes
Instructions
- Heat the oil in a large, heavy-based pan over a medium heat
- Add the butter and melt, swirling it into the oil with a wooden spoon
- Pour in the corn and add a pinch of salt. Put the lid on the pan. The corn will start popping after about 1 minute and carry on for another 2-3 minutes
- When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan
- In the meantime, add the butter, syrup, sugar and water to a saucepan over a medium-high heat. Stir constantly with a wooden spoon until the butter has melted and sugar dissolved
- Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour
- Pour the toffee sauce over the popcorn, and stir to coat all the kernels
- Sprinkle the salt over, again stirring to coat all the kernels
- Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving
