Sweet and Spicy Caramel Corn
Photography Aaron McLean.
It’s hard to stop eating this addictive popcorn – sweet, salty and spicy it cries out for a nice cold beer.
INGREDIENTS
½ cup popping corn
2 tablespoons vegetable oil
¼–½ teaspoon cayenne pepper or ground chilli
½ teaspoon each ground cinnamon and ginger
½ teaspoon baking soda
½ teaspoon sea salt
150 grams butter
¾ cup caster sugar
3 tablespoons golden syrup
METHOD
Heat the oil in a large saucepan over a medium-high heat. Add the corn and put the lid on.
Cook until the corn stops popping, shaking the pan occasionally to prevent it catching on the base. Tip into a large bowl, discarding any unpopped corn. Wipe out the saucepan.
Combine the cayenne or chilli, cinnamon, ginger, baking soda and salt in a bowl and set aside.
Put the butter, sugar and golden syrup in the saucepan over a medium heat, stirring until the sugar is melted. Cook over a low heat for 3–5 minutes, stirring constantly until it turns a couple of shades darker to a golden caramel.
Remove from the heat and stir in the spice mixture. It will bubble up a little.
Tip in the popcorn and use a wooden spoon or heatproof spatula to stir until it’s all well coated in the caramel. Tip onto a large baking tray lined with baking paper and spread out to cool.
Break into pieces and store in an airtight container. Makes about 10 cups
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.