Crunchy Caramel Popcorn with Cashew Nuts

Crunchy Caramel Popcorn with Cashew Nuts

A few week ago,I chatted with my Thai friend. She told me about "the popular popcorn brand from Singapore".I'll mention the name here :-) She told me that some Thai people(mostly women)are so crazy about that brand. They pre-ordered popcorn from the people who travel to Singapore.OMG! It sounds crazy,isn't it?

Actually, I'd would love to try some but I live so far away and I am careful with the money I spend :-P

Popcorn is not too difficult to make, why not just make it yourself. I experimented with adapting an existing recipe. So here you go...homemade caramel popcorn. It is crunchy and tasty.

Ready in: 1 1/2 hrs

Yield: 20 cups

Ingredients

• 1 cup corn kernels
• 2 tablespoons canola oil
• 1 1/2 cup cashew nuts

Caramel sauce

• 100 grams  brown sugar
• 100 grams golden syrup
• 100 grams  butter
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract 

Methods

Make perfect popcorn

1. Heat the oil in a heavy-based pot on medium high heat.
2. Put a few popcorn kernels into the pot and cover.
3. Once the kernels pop,remove from the heat and add the rest of the popcorn kernels. Cover the pot and put back on the heat.
4. Once kernels begin to pop, shake the pot back and forth over the heat gently so they don't get burned! Keep shaking the pot as the popcorn pop.
5. When the popping slows to the point where you don't hear any pops, remove the pot from the heat. Pour the popcorn into the large bowl and remove any unpopped kernels. Add cashew nuts.

Make caramel sauce

1. Preheat oven to 120 degrees C (250 degrees F)
2. Combine sugar, syrup, butter and salt in a medium saucepan over medium high heat,and stir until the butter melts and the sugar dissolves. Bring to a boil, stirring occasionally. Leave it boil for a couple minutes without stirring. Remove from heat and add the baking soda and vanilla extract, and stir until everything is well-combined.

3. Pour over popcorn and stir with a spatula until popcorn are coated. Pour it onto the lined baking paper and spread the popcorn out on the tray evenly. If it is layered too thick, divide into two baking trays. 

4. Bake in preheated over, stirring every 15 minutes for 45-50 minutes. Remove from the oven and let it cool for 15 minutes. break up large clumps of popcorn. Store in zip lock bags or airtight containers. Popcorn can be kept for a week.

I guarantee you cannot stop eating it!!