Amaretto & Sour Cherry Popcorn
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Products used
Ingredients
- Stage 1 Popping and drying the corn
- 60g (2.12oz) Popcorn Kernels
- 15g (0.53oz) Light Olive Oil
- Stage 2 Coating with caramel and adding flavour
- 40g (1.41oz) Popped Corn
- 40g (1.41oz) Unsalted Butter
- 20g (0.7oz) Dark Brown Sugar
- 20g (0.7oz) Caster Sugar
- 25g (0.88oz) Corn Syrup
- 0.6g (0.02oz) Natural Concentrated Amaretto Flavouring (1/8th tea spoon)
- 125g (4.4oz) Dark Chocolate (tempered and melted ready to drizzle)
- 15g (0.23oz) Chaucer Sour Cherry Pieces 5-10mm
Other ingredients suggestions
Why not try replacing the Sour Cherry Pieces with Blueberries or Raspberries for an alternative fruity twist.
Vegetable:
Beetroot
Red Pepper
Fruit:
Lime
Orange
Clementine
Strawberry
Raspberry
Blueberry
Cranberry
Baked:
Waffle Crumb
Donut Crumb
Ginger Crumb
Raspberry Sprinkles
Method
- Stage 1 Popping and drying the corn
-
1
Pre heat a fan assisted oven @ 120oC or 248F; Prepare 2 baking sheets with baking paper. -
2
Warm 3 popcorn kernels and the oil in a large lidded pan over a medium heat. When the kernels pop add the rest of the popcorn kernels and shake the pan to coat in the oil. -
3
Cover again with the lid and return to a medium heat. -
4
Pop the corn shaking the pan often until the popping slows to 1-2 secs between popping, Remove lid and empty the popped corn using a large spoon onto the baking trays and discard any un-popped kernels. -
5
Spread the popcorn evenly over the two trays and put into the oven to dry for 1 hour and remove trays from oven, please leave oven on for stage 2. - Stage 2 Coating with caramel and adding flavour
-
1
Add the butter, sugars, natural flavouring and glucose syrup to a small pan, mix well and place over a low heat. -
2
Once the butter has melted and the sugar has combined, turn up to a medium heat and allow to boil for 1-2 minutes, stirring continuously. -
3
Add the popped corn and sour cherry pieces to large mixing bowl. -
4
Once the mixture has reached 120oC or 248F, pour over the popcorn and cherry slices whilst mixing well, to ensure even as possible coverage. -
5
Once the popcorn is evenly coated, split the popcorn onto the original baking trays, with baking paper and place back into the oven for 5 minutes. -
6
Remove trays from oven and spread the popcorn further and more evenly, this process may need to be repeated a few times to split all the popcorn, to allow separation into single pieces; once this has been achieved remove from the oven and allow to cool. -
7
Once the popcorn has been allowed to cool sufficiently drizzle with the tempered chocolate and leave to set at room temperature. -
8
Once completely cooled and set, place trays into a refrigerator for 20 minutes to secure the structure of the chocolate, then remove and break up the popcorn pieces and serve.