Making popcorn in a pan is always fun what ever your age! There is something really exciting about hearing the corn kernels exploding from the heat of the oil with a ‘pop’ in the covered pan. The transformation from the little hard nuggets to an abundance of soft white cloudy puffs is somehow magical.
This nutty toffee popcorn is delicious and great for all occasions, especially for sharing at an autumn bonfire night party.
- 80g popping corn
- 80g mix of unsalted monkey nuts and pistachios, de shelled, roasted
- 1 tbsp vegetable oil
- 80g slightly salted butter
- 120g light brown sugar
- 2 tbsp golden syrup
- 1tsp vanilla extract
- 2 heaped tbsp dry fried pumpkin and sunflower seeds (optional)
- good pinch of flaky sea salt
- Heat the vegetable oil in a large pan, add the popping corn and put on the lid. The corn should start popping quickly, shake the pan and allow to cook until all the popping has stopped. This usually takes 5 minutes or so. Remove the pan from the heat and take off the lid. This prevents the popped corn from steaming and going damp.
- Roughly chop the nuts.
- Lay out a sheet of baking parchment on a work surface.
- Put the butter, sugar, golden syrup, vanilla extract and a good pinch of salt into a pan and over a medium heat stir until the sugar has dissolved. Allow this to bubble gently for 5 minutes.
- Pour the toffee syrup over the popcorn and add the chopped nuts and seeds if using, stirring really well to combine.
- Tip this out over the baking parchment and spread out into a single layer. Be careful it is hot so a wooden spoon or silicone spatula is good for doing this.
- Allow the toffee to set and get brittle, then break up into clumps and serve straight away.
- This toffee nutty popcorn can be stored in an airtight container for a few days before serving.
The colours of these mixed popping corns is stunning and next year I really want to grow some varieties of maize in the garden which are suitable for drying and using for making pop corn. You can use any type of popping corn for this recipe and its easily found in most food shops.
I had a half opened bag of monkey nuts and pistachio nuts left over in the cupboard, so decided they would be good de shelled and roasted adding a nice nutty flavour and texture to the toffee popcorn. My top tip tip for roasting nuts is to set an alarm every 3 minutes and keep doing this until they are just turning golden brown.It is so easy to wander off and do something else only to come back to sadly find a burnt tray of nuts! Usually the smell gives it away before you have realised that you have forgotten about them again!
Why is golden syrup so delicious and comforting?… I don’t know it just is!
You could replace the peanuts and pistachios with for example pecans, walnuts, hazelnuts and almonds.
The flavour of the nut really gets enhanced with the roasting process. Allow to cool after roasting then roughly chop.
Clouds of lovliness.
I hope you enjoy making and eating this delicious nutty and toffee coated popcorn, we did!
Top tip ; If you are sharing this to eat out side at a bonfire party remind everyone to take off their wooly gloves before delving into the bowl!