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
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
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
