Salted caramel doesn't seem to be going out of fashion at the moment so Ali went on the hunt for a new salted caramel recipe.
2016 NSSCC winner, Sam Heaven who is currently doing a three year apprenticeship at SkyCity in Auckland decided to show us how to make one of his favourite recipes, salted caramel popcorn.
- 1 Tablespoon unsalted butter
- 1 Tablespoon oil
- 90g Popcorn kernels
- 100ml Water
- 210g Caster sugar
- 1 Tablespoon butter
- 3g Sea salt
Method - Popcorn
Place pot on medium heat, add 1 tablespoon of butter and oil.
When butter has melted, add the popcorn and mix well to coat in butter and oil.
Turn the heat down to low and place a lid on the pot. When you start to hear the popcorn start to pop give the pot a shake every now and then to re-coat in the butter.
When the popping stops remove from heat place in large bowl.
Method – Salted caramel
Place the sugar and water into a pot on a medium to low heat, but do not mix (or the sugar will crystallize).
Let the sugar brown to a deep golden brown colour, then turn off the heat and add the butter and salt. Stir until the butter is melted and there is no more bubbles. The caramel should be a smooth liquid consistency.
Method - Assemble
Finally, add popcorn into the pot of salted caramel and mix well until the popcorn is coated in the salted caramel.
Quickly pour onto a flat tray lined with baking paper and spread thinly and allow to cool.
Nice to sprinkle over fresh fruit, adds to your 5 plus a day!