About
This caramel popcorn is a real Saturday night TV treat for all the family. If you’re making it ahead of time store in an airtight container so that it retains its crunchiness.
Microwave the popcorn according to the pack instructions, discard any unpopped kernals, then have it ready in a heatproof bowl.
Next, combine the butter and Tate & Lyle Light Soft Brown Sugar in a medium-sized non-stick pan over a low heat and stir continuously for 5 minutes, or until dissolved.
Bring to the boil and cook for 6-7 minutes, without stirring, until a rich, golden caramel. Test that it’s ready by dropping a small spoonful into a glass of ice-cold water and if firms up rapidly, it’s ready. Stir in the pecans and then carefully pour the caramel over the popcorn and, using two spoons, very quickly stir everything together before the caramel cools and sets.
TOP TIP
For those of you who aren't as nutty… chuck on some chocolate chunks instead of pecans!
Tip out onto the prepared baking trays and leave to cool and harden. Break up into small clusters and serve in bowls.
TOP TIP
You will also need a 20cm diameter x 4.5cm deep (8”x1¾”) non-stick fluted tart tin or cake tin with a removable base, lightly buttered.
Ingredients – 4 items
1
Microwave sweet popcorn
Or butter popcorn
Butter
Unsalted
Tate & Lyle Fairtrade Light Soft Brown Sugar
Pecans
Broken lengthways in half
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
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250g unsalted butter
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Icing
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100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Find out more at the link in bio.
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