What could possibly be better than dark chocolate cupcakes filled with salted caramel, decked with cream cheese frosting?
I’ll tell you what – throwing some home-made caramel popcorn into the equation!
The biggest problem with making caramel popcorn? It’s not the volcanically hot caramel sauce you’ll be working with, no – but rather the temptation to try a piece or 20 along the way. And before you know it, you’re going to have to make a second batch!
Caramel popcorn is ridiculously more-ish.
The idea that we have different sections of our tongues devoted to different tastes is actually incorrect, but there’s no doubt that something that is sweet and salty at the same time, tickles all the taste buds!
You’ll find the recipe for dark chocolate cupcakes and salted caramel here:http://teacakeandcreate.blogspot.com/2014/04/dark-chocolate-cupcakes-with-salted.html And for cream cheese icing here:
But right here, right now …. here’s the recipe for caramel popcorn:
180g caster sugar
25g golden syrup
2ml bicarbonate of soda / baking soda
+/- 70g popped popcorn*, well salted
(* FYI 70g of popcorn kernels will give you 70g of popped popcorn. Caramel popcorn is pretty magic stuff, but we don’t create or destroy matter when making it!)
Heat sugar, butter and syrup together in a saucepan on medium-high, stirring until sugar has melted. Then simmer for approximately 4-5min and just starting to turn amber (or when a sugar thermometer reaches 124’C ) Remove from heat and stir in the vanilla and bicarb.
While the syrup is simmering, spread the popped popcorn out on 2 large baking trays lined with non-stick paper.
Pour the syrup over the popcorn, mix well, coating as much of the popcorn as possible. Do not be tempted to do this with your hands 🙀- the syrup is extremely hot; rather use two forks.
Place in the oven for 8-10minutes at 180’C. Allow to cool before you start tucking in!
Store any caramel popcorn you don’t use on cupcakes in an airtight container. It’ll keep for a few days.
Until it’s gone … all gone 😿