HM Popcorn?

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing popcorn thread, for more ideas on how to cook it

Penny. x

frivolous_fay

Hi Penny,
I notice if you click on the link of the recent popcorn thread, it takes you to the first page of the merged thread - a bit confusing... Is this an option when merging, or just the way it is?

motherkitty

I have found a recipe for making butterkist type sauce for home made popcorn which is delicious but very sticky.
Does anyone know how I can make a version of this that is not so sticky and more like the popcorn you buy in the shops?

lickylonglips

post the recipe and we can maybe help you tweak it....

Money_saving_Diva_2

Hi!

This is not really like the butterkist one but I can confirm it tastes realllllly good. However, it might be too sticky but we love it and it does coat the popcorn nicely and 'set'.

• Put a couple of oz (about 50g) of butter in a pan.
• Add about 4 heaped tablespoons of soft brown sugar (demerera is best). Do not use white sugar as it really doesn't work.
• Add 2-3 tablespoons of golden syrup. Dip the spoon in boiling water first to help the syrup slide off. You could use treacle at a pinch.
• Stir together at a medium heat until the butter is completely melted, and all the sugar has dissolved.

Now you are ready to combine the two. And you need to do this as soon as the sauce is ready.

• Put the popcorn into a large mixing bowl.
• Drizzle the toffee sauce over the top.
• Start stirring and keep stirring. If you don't, the sauce all sticks to the bottom and not all the popcorn gets a coating.
• If you are very careful then you can pour it in and someone else can be poised to be the stirrer but it needs LOTS of stirring as soon as it goes in.
• Once the sauce has cooled down and has started to set, you can finally stop stirring.
• It should be cool enough to eat in a couple of mins.

By changing the quantities of syrup and sugar, the sauce can be made more or less sticky. I would think that you could chop peanuts up very very finely and throw those into the sauce just before you pour it I guess though I haven't done that yet.

Diva. x

motherkitty

Thanks Diva
The recipe I use is the same ingredients as yours (using brown sugar instead of demerara) but i don't measure anything, just put in a dollop of each! Maybe this is where I am going wrong?
I guess using less syrup would make it less sticky or maybe I am just putting too much sauce on too little popcorn?

foxy-tigger

After reading this thread I had to go and make some!:j

I made quite a lot so I made a salted box, (like the takeaway plastic boxes with lids) a box with icing sugar and I made one with a toffee like sauce. I melted some sugar with some butter on the hob. that would have been great but I think I left it on the heat too long and I burnt it! Ooops! live and learn tho eh?! the best thing about using the plastic boxes is that I put the lid on and shook them so they were evenly coated with "stuff" he he

Bunny200

Came across this today, haven't done it myself but thought I would share it. Trouble is, its easier to get hold of paper bags in the US than here.

Cullumpster

So after looking for ages for popcorn kernals I've finally found some, so tonight is movie night, now I love sugar coated popcorn as in cinema stuff but my OH only likes the toffee coated ones.
I'm sure you know what my next question will be is it justa case of melting sugar and pouring it on as sprinkling it on just leaves it at the bottom of the bowl, and as for the toffee coated one I have no idea, your expert help is required please

zippychick

hmmm toffee coating is melted sugar , doesn't it go to liquid? its very crunchy (when it sets) but delicious

I'll have a search , there will be threads on it.

For sugar, i imagine you would coat lightly in butter then sprinikle sugar, as then it has something to stick to!

HM popcorn !