Chocolate Caramel Corn

Chocolate Caramel Corn

Prep 30 minutes
Cook 15 minutes
Cuisine American
Category Confectionary

This recipe is for the sweet popcorn lovers who fancy a slightly more decadent version of the usual cinema style sweet popcorn. Give this a try for a movie night, a crunchy snack or you could even bag it up and it would make a delightful gift.

Ingredients

65g Water

240g Caster Sugar

180g Golden Syrup

150g Popping Corn

150g Dark Chocolate (tempered - but it's not actually the end of the world if you don’t temper it - it just won’t keep as well)

Method

  1. Pop your corn. A pan with a tablespoon of neutral oil in it will work. Just make sure it has a lid to put on when the popping gets going. If you're unsure of when to stop the popping, wait until you hear a pop every 2-3 seconds.
  2. Heat the water, Caster sugar and Golden syrup up until it thickens and darkens slightly. 140C on a thermometer, if you have one.
  3. Coat the corn in the caramel and let it set. Break the corn up and cover in the chocolate.
  4. Store in an airtight container. This keeps well, for at least 6 weeks if airtight.

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