100g popcorn kernals
175g castor sugar
60ml liquid glucose
30ml water
25g smooth peanut butter
5ml bicarbonate of soda
5ml cold water
Conventional method
- Pop the popcorn and set aside.
- In a pan combine the sugar, liquid glucose and 30ml water, cook over a low heat for about 5 minutes and stir to dissolve the sugar.
- Stir in the peanut butter and cook for a further 5 minutes.
- Combine the bicarbonate of soda and cold water and pour over the caramel, beat well and pour over the popcorn.
- Toss once or twice over the heat.
- Place the pop corn on a try to cool and harden.
Microwave method
- Pop the popcorn and set aside.
- In a microwave safe bowl combine the sugar, liquid glucose and 30ml water.
- Microwave on high for 2 minutes and stir to dissolve sugar.
- Stir in the peanut butter and microwave on high for a further 5 minutes.
- Combine the bicarbonate of soda and cold water and pour over the caramel. Beat well and pour over the popcorn. Toss once or twice.
- Microwave on high for about 45 seconds to a minute, tossing halfway through cooking..
- Place the popcorn on to a tray to cool and harden.
Serves 4 - 6
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