Ingredients
Stage 1
- 60g Popcorn Kernels
- 1tbsp Light Olive Oil
Stage 2
- 40g Popped Corn
- 40g Unsalted Butter
- 20g Dark Brown Sugar
- 20g Caster Sugar
- 2 tbsp. Glucose Syrup
- 1/8 tsp Concentrated Amaretto Flavouring
- 4 tbsp. 6x6x6 Chaucer Sour Cherry Pieces
- 125g Dark Chocolate (tempered and melted ready to drizzle)
Method
Stage 1
-
Step 1
Heat oven to 120 degrees Celsius. Prepare two baking sheets with baking paper and place two oven racks in the bottom third of the oven. -
Step 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. Cover again with the lid and return to medium heat. Pop the corn shaking the pan often until the popping slows slightly. Remove lid and empty the popped corn using a large spoon onto the baking trays leaving the un-popped kernels behind. Spread the popcorn evenly over the two trays and put into the oven to dry for 1 hour. Un-popped kernels should then be discarded. Remove from the oven after 1 hour but leave the oven on for stage 2.
Stage 2
-
Step 1
Add the popped corn and cherry pieces to a large bowl. -
Step 2
Add the butter and sugars, glucose syrup and flavouring oil to a small pan, mix well and heat. Once the butter has melted and the sugar has combined well heat mixture until bubbling and then heat for 1-2 minutes on a medium heat, still stirring continuously. The mixture should reach 120 degrees Celsius on a thermometer. -
Step 3
Immediately pour the caramel sauce over the popcorn whilst mixing the popcorn at the same time to ensure even coverage of the caramel and cherry pieces. -
Step 4
Once the popcorn is evenly coated, split the (now sticky and rapidly cooling) popcorn onto the original two baking trays with baking paper and pop back in to the oven for 5 minutes. -
Step 5
After 5 minutes, remove trays from oven and spread the popcorn further and more evenly this time. You may need to repeat this process one or two time to split all the popcorn into single pieces again. Once this has been done, remove the popcorn from oven and leave to cool. -
Step 6
Once the popcorn has cooled drizzle the melted tempered chocolate over the popcorn as evenly as possible. Leave to set at room temperature. Once completely cooled and set put tray in fridge for about 20 to ensure crisp and secure structure of chocolate components. Remove from fridge and break up the popcorn into pieces.
Other Ingredient Suggestions
Mix and match a wide range of Chaucer powdered fruit to create your own innovative popcorn creations.
Benefits of Using Chaucer Products
- Rehydrate & infuse quickly
- No artificial colours or additives
- No fuss no mess
- Less waste
- No knives required
- Small quantities - big impact - low density therefore low inclusion %
- Long shelf life at ambient temperature
- No preservatives
- Healthy additions
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