You just know this Spicy Salted Caramel Popcorn will be good and then it delivers so much more. The sweetness comes through first with the spiciness of the cumin and cinnamon following. On top of that it is super crunchy, leaving you unable to stop putting your hand in the bowl for more.
This recipe is from Sam Linsell’s book called Sweet. The book is an array of sweet recipes divided into four categories of Vanilla, Caramel, Chocolate and Fruit.
I was immediately drawn to this popcorn recipe, not just for its simplicity but I love making caramel and the idea of adding the spice makes this deliciously different. The spices are mild enough to not overpower but adds a wonderful edge, yet still making this a party snack suitable for children too. If you want a bit more bite, add a teaspoon or so chili powder to the spice mix.
When making caramel you have to watch it like a hawk and not allow it to go too dark (it happens in a split second) as it will burn and be bitter and you have to start all over again. Your best bet is to invest in a sugar thermometer for sugar work and making caramel. That thermometer also opens the door to Italian meringue which is the best thing in the world.
I was also happy to see that the Caramel Cinnamon Buns with Raisins made it to the book. I used that recipe to base those insanely good Boozy Chocolate Sticky Buns for Xmas 2014 on and it remains such a popular recipe, even getting featured on Buzzfeed.
Spicy Salted Caramel Popcorn
Ingredients
- 125 g corn kernels
- 10 ml coconut oil or other neutral oil
- 5 ml ground cumin
- 5 ml ground cinnamon
- 3 ml paprika
- 5 ml salt
- 2 ml bicarb of soda
- 150 g butter
- 200 g white sugar
- 30 ml golden syrup
- 5 ml vanilla extract
Instructions
- Preheat the oven to 120 degrees C
- Line a baking tray with baking paper
- Make the popcorn any way you prefer
- Once popped, transfer the popcorn to a large deep bowl, filling up the bowl only half, allowing space to toss the caramel
- Mix all the spices and bicarb together and set aside
- In a medium size, heavy-based pot bring the butter, sugar and syrup to the boil
- Continue to let it bubble, stirring continuously, until the mixture turns a golden sandy brown colour and reaches the hard crack stage (155 degrees c)
- Add the vanilla extract and spice mix and stir vigorously for a few seconds and remove from the heat
- Pour the hot caramel over the popcorn and toss to coat
- Spread the caramel covered popcorn evenly on the prepared baking tray and bake for 15 minutes
- Remove it from the oven and toss to ensure it's evenly coated
- Return it to the oven for a further 15 minutes, then remove, toss again and leave to cool
- Once cool, break it up and store in an airtight container
- Recipe from Sweet by Samantha Linsell
Extracted from Sweet by Sam Linsell (Struik Lifestyle). Sweet is available at all major bookstores and is a welcome and beautiful addition to any collection.
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Selma | Selma's Table
Apr 7, 2015
Delicious combination of flavours, Hein and gorgeous photos too! Sam’s book sounds divine – it’s gone on my wish list now!
hein
Apr 7, 2015
Thank you Selma – I am a bit in two minds about these photos. Not sure if they are too over the top or not but I wanted something very colourful! Sam’s books is just stunning. Let me know if I must get a copy for you here.
Jane
Sep 28, 2015
This looks absolutely delicious! I am looking forward to giving it a go 🙂
hein
Sep 29, 2015
Thank you Jane. I’m sure you will love it.