To aid proceedings, New Zealand Doctor | Rata Aotearoa editor Barbara Fountain is sharing her simple recipe for homemade caramel popcorn (sorry I can’t attribute properly – it comes out of a scrapbook full of clipped and handwritten recipes – Barbara), guaranteed to invigorate.
2 tablespoons canola (any neutral flavoured oil)
4 tablespoons popping corn
120g brown sugar
50g golden syrup (maple syrup is a less sweet alternative)
¼ teaspoon baking soda
You’ll need to time your making of the caramel coating with the popping of the corn because you want the corn to be hot when you add the caramel.
Life a baking tray with baking paper. Preheat the oven to 160 degC.
Pop the corn in the oil. Remove from the heat.
Put the sugar, golden syrup, butter and a tablespoon of water in a small saucepan. Bring to the boil then boil for about 3 minutes. Remove from the heat and cool for 2 minutes then stir in the baking soda.
Stir the caramel through the popcorn and then spread the popcorn over the baking tray.
Bake for 15 minutes, stirring after 7 minutes. Remove from the oven and allow to cool. Can be stored in an airtight jar for a week but you will probably it in one sitting.