Popcorn with toffee
1/2 cup unpopped popcorn
1 cup white sugar
1/2 cup honey
1/2 cup butter
1/4 cup water
1/2 tsp vanilla extract
Cook the popcorn. Combine sugar, honey, butter, and water in a heavy saucepan over medium heat. Cook until toffee syrup temperature reaches 140C – it will take about 10 minutes. Remove from heat and stir in vanilla extract. Mix toffee syrup with popcorn in a large bowl until evenly combined.
Popcorn with dark chocolate syrup
½ cup unpopped popcorn
½ cup good-quality chopped dark chocolate
Line sea salt, for sprinkling
Cook the popcorn. Fill a small saucepan with some water; bring to just below a boil over medium heat. Place the chocolate in a heatproof bowl, then place the bowl over the saucepan. Once the chocolate has melted and you've stirred it smooth, remove the pan from the heat.
Line one or two baking sheets. In the meantime, prepare the popcorn. Put the melted chocolate to a piping bag. Transfer the popcorn to the baking sheet(s), spreading it in an even layer. Drizzle the chocolate, trying to hit most of the popcorn. Sprinkle lightly with salt. Let the chocolate set before serving.
Popcorn with caramel sauce and peanuts
½ cup unpopped popcorn
¾ cup granulated sugar
2 tbsp water
1 ¼ cup peanuts unsalted
1 pinch salt
2 tbsp butter, unsalted
In a large saucepan, combine sugar with two tablespoons of water. Cook over medium heat, occasionally stirring until the sugar is dissolved and the liquid is clear. Add the peanuts and pinch of salt. Increase heat to high and cook, constantly stirring, until the sugar begins to turn amber, about 2 to 3 minutes. Continue cooking and stirring to even out the color for another 4 to 6 minutes, until the caramel is liquid and medium amber in color. Be careful as the caramel can become burnt if cooked too long.
Turn off heat and remove the pan from the stove. Add the butter, and quickly stir. Immediately add the popcorn and stir until evenly coated with the caramel. Carefully and quickly pour the caramel popcorn mixture onto a greased sheet pan. Using a greased spatula, spread into a thin layer. Do not touch the caramel popcorn because it is extremely sticky and hot.
Cool the caramel popcorn at room temperature for 1 hour. Break the caramel popcorn into small clusters and serve.