Popcorn Caramels
A scrumptious and indulgent treat for your taste buds, this recipe combines the satisfying crunch of freshly popped corn with a rich and buttery caramel coating. With just a few simple steps, you can create these irresistible caramel popcorn cakes that are perfect for special occasions or simply treating yourself to a delicious snack. Enjoy the delightful blend of sweet and salty flavors in every bite!
— Constant Cookbook
Ingredients
- 60ml vegetable oil
- 80ml/ 1/3 cup popping corn
- 150g butter
- 250g packet Jersey Caramels
- 12 large paper-lined foil cakes
Instructions
- Put the cases into a 12-hole muffin tray.
- Put a large pan on the stove, put the oil in the pan and turn the heat to high. Wait 1 minute, then turn the heat to medium. Add the corn to the pan and immediately put on the lid. Then, shake the pan a few times and leave the lid on until you can hear only a few popping noises. Remove the pan from the heat and tip the popcorn into a large bowl (a few pieces of popcorn may not have "popped" - throw these pieces away).
- Chop up the butter and put it into the same large saucepan as the Jersey Caramels. Put the pan on the stove and turn the heat to medium. Stir until the caramels are melted and the butter and caramel are mixed together. Remove the pan from the stove and put it on a wooden board.
- Add the popcorn to the pan and stir gently to mix everything together. Spoon the popcorn mixture into the foil cases and leave them for 10 minutes or until they are cold.
- These crunchy treats will last up to 2 days.
Yield
Makes 12
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