The Olympics have started and, as a result, we will all be spending the next 2 weeks watching TV. With such an ordeal in front of us, we will need nourishment. It is not possible to watch TV that long without something yummy to nibble on.
Caramel nut popcorn to the rescue. Who remembers Lolly Gobble Bliss Bombs from the 70s? I sure do. I loved them and this recipe tastes exactly like them.
I found this recipe on the net but I later discovered it is, virtually, the same as the recipe on the Riviana popping corn packet. The recipe on the packet only calls for ½ cup of peanuts but I strongly recommend using a full cup.
- ½ cup popping corn
- 5 tbs* vegetable oil
- 2 tbs honey
- ¾ cup sugar
- 125g butter
- 1 cup unsalted roasted peanuts, chopped
* All tbs are 20mls.
- Heat the vegetable oil in a large pan with a lid.
- Add the popping corn and cover. Shake pan regularly until popping ceases.
- Remove pan from heat and put popped corn in a large heat-proof bowl. Discard any unpopped corn.
- Put honey, sugar and butter in a small saucepan.
- Warm over low heat until sugar is dissolved, then increase heat.
- Boil uncovered for 10 minutes. The recipe on the packet says boil for 4-5 minutes but this is not long enough. You want the caramel to be nice and crunchy and, for this, you need the extra cooking time.
- Remove the caramel from the heat and stir in the chopped peanuts.
- Pour the caramel over the popped corn, stirring all the while, making sure all popped corn is covered in the caramel mixture.
- Break up any clumps.
- Allow to cool.
- Enjoy the Olympics.
Go on. Go out and buy a packet of popping corn.
I have made caramel nut popcorn quite a few times since I wrote this post and I have found that I tend to boil the caramel for about 5 minutes. Once the caramel turns a lovely golden colour it is time to take it off the heat. Maybe when I made this batch I had the flame a bit lower.