serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp canola or vegetable oil
- 70 g (⅓ cup) popcorn kernels
- ⅓ cup banana chips, roughly crushed
- 55 g (⅓ cup) salted roasted peanuts, halved
- 120 g salted butter
- 75 g (⅓ cup) caster sugar
- 2 tbsp liquid glucose (see Note)
- ½ tsp bicarbonate of soda
- 2 tsp sea salt
Makes 7 cups
Cooling time 15 minutes
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Instructions
Heat the oil in a 3-litre saucepan with a tight-fitting lid over medium-high heat until just before it smokes. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Note).
Add all the popcorn kernels, swirl to cover the kernels with the oil, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped. Get the largest roasting tray you have and lightly oil. Tip the popcorn into the tray and scatter over banana chips and peanuts.
Combine the butter, sugar, and liquid glucose in a small saucepan over low heat. Cook until melted and combined, then increase the heat and bring to a gentle boil. Cook, shaking the pan occasionally, for 5–6 minutes or until the mixture turns a deep caramel colour. Add the bicarbonate of soda and salt (be careful as the mixture will bubble up) and stir to combine.
Immediately tip half of the caramel over the popcorn and, working quickly, mix the popcorn and caramel together with a wooden spoon. Add the remaining caramel and mix until evenly coated. Set aside for 15 minutes to cool.
Note
• Liquid glucose is available from supermarkets in the baking aisle. It is colourless and sticky like honey.
• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking, then return to the heat.
Photography by Amanda McLauchlan, styling by Aimee Jones.
View more ridiculously tasty recipes from our to celebrate the World Cup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
