I’ve been meaning to make popcorn for sometime. My little lady and I have got into a rainy day afternoon ritual at the weekend of downloading an animated film and kicking back and relaxing with it as the rain pours outside. Yesterday we watched Lady and the Tramp, what a beautiful film ‘and they call it bella notte’, anyway, enough singing in a bad Italian accent. So, this afternoon on cue, the rain tumbled down and in preparation for the film screening of the afternoon, I’ve made popcorn. This is a twist on the traditional flavours, I love sweet popcorn, I’m not a salted fan but I do love the savoury/sweet combination of salted caramel so I decided to put a bit of punch into my toffee and add some paprika and salt. Now this stuff comes with a warning, it’s addictive, could cause tooth decay and will not last longer than an afternoon (you’ll have eaten it before tea time anyway). So here is the recipe:
Makes a bowl big enough for an indulgent afternoon for one or sharing between one adult and a small child (there is a ratio here and it is height and size appropriate)
- Popcorn – (I used a ramekin full)
- A drizzle of oil (enough to coat a the pop corn pan, you can use butter but I’d already made the sauce and was feeling guilty)
For the Salt and Spice Toffee Sauce:
- 3 heaped dessert spoonfuls of Demerara sugar
- 1 desert spoonful of agave syrup (sub golden if no agave, let’s face it there is no point pretending to be healthy with this stuff, although I might just point out that pop corn is a vegetable and as one should clearly be counted as one of your five a day – same rule goes for chips in case you were wondering)
- 2 tablespoons of water
- 2 teaspoons of smoked paprika
- a good shake of salt
- about 50g of salted butter
Melt all the sauce ingredients together in a pan, leave the paprika until towards the end to make sure it doesn’t burn. Bubble the sauce together until the sugar has dissolved and you have a toffee brown coloured sauce. See picture for info.
Heat a large saucepan, coat the bottom with a drizzle of oil or some melted butter. Pour in your pop corn kernels put the heat on low to medium, place on lid and wait for the pop….pop…pop….shake your pan with the lid on to encourage popping and discourage burning. Take a peek and when most kernels have popped turn the heat off and coat in your sticky spiced toffee sauce. Turn out your popcorn onto a tray to cool then pop into a bowl, stick on your favourite film and sit back and relax.
So in light of the weather forecast for the week, what animated films do you recommend?