Toffee PopcornApril 5th, 2010
We’ve had sunshine and showers this bank holiday weekend but no matter what the weather, weekend afternoons are perfect for watching old movies, and popcorn is the perfect accompaniment.
I remember watching my Mum make popcorn when I was a little girl. She used to have a saucepan with a glass lid so we could see the corn hit it and explode. Standing on tiptoes by the cooker with my sister, waiting for the corn to start popping, was unbearably exciting, and with the first sudden pop we’d squeal with delight. Making it now takes me right back to that time and really brightens up a rainy afternoon.
1 tablespoon vegetable or corn oil
100g popcorn maze
For the toffee sauce
40g salted butter
60g light muscovado sugar
Pour the oil into a large saucepan that you have a lid for and heat it over a medium heat. Add the maze and swirl it around the pan to coat it in the oil, and then pop on the lid tightly and wait – this is the fun part. After a few minutes you’ll hear the maze start to sizzle and not long after that it will start to pop. Every now and then shake the pan to help all the maze to pop. When the popping has subsided wait another few minutes before taking off the lid – you sometimes get surprised by a sudden pop!
To make the toffee sauce heat the butter and sugar over a low to medium heat and stir it with a wooden spoon until the butter melts and the sugar dissolves. Bring it to the boil and boil it for a few minutes until it thickens.
To coat the popcorn in the sauce I find it easier to tumble the popcorn onto a non-stick baking tray and then drizzle over the sauce. Do this while the sauce is still hot.
Tip the popcorn into a large bowl and serve straight away.