Golden Gaytime Popcorn - copycat recipe!
Recipe video above. I love Golden Gaytime Popcorn. But it's expensive. So I decided to create a homemade version - with a 68% saving! It costs $8.96 to make this recipe which equates to 5 packets of Gaytime Popcorn which costs $28.75 ($5.75 per packet). After inspecting the packet ingredients...
Foto: RecipeTin Eats — Nagi | RecipeTin EatsBahan-bahan
- 1/4 cup vegetable oil ((not required if air popping with a popcorn maker))
- 1/2 cup popping corn
- 100 g / 7 tbsp unsalted butter
- 1 cup brown sugar (, tightly packed cup)
- 1/2 cup light corn syrup ( (sub glucose, Note 1))
- 1/2 tsp cooking/ kosher salt
- 2 tsp toffee or caramel essence OR 1 tsp vanilla ((substitute) (Note 2))
- 1/2 tsp baking soda (bi-carb) ((Note 3))
- 1 1/4 cups dark or white chocolate melts or chips ((US: semi-sweet chips), I used ~25% white and 75% dark (Note 4))
- 4 plain sweet biscuits ((like Marie Crackers) (Note 5))
Langkah-langkah
Test oil - Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Pop - Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit - let's steam escape for crisper popcorn.
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.
Preheat oven to 110°C/230°F (both fan and standard ovens).
Combine - Melt butter in a saucepan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.
Simmer - When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Baking soda "foamy" - Remove from heat then quickly whisk in caramel (toffee or vanilla) and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Coat popcorn - Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Spread popcorn on 2 large paper lined baking trays.
Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).
Cool - Remove from oven, leave to cool on the tray for 20 minutes. Then break up the popcorn - no need to be too pedantic, clumps are great!
Crumbs - Place biscuits in a ziplock bag and bash into crumbs.
Melt chocolate - Place chocolate in a heatproof bowl and microwave in 30 second increments on high, stirring in between, until melted and smooth - about 1 1/2 minutes. (If doing a small amount of white chocolate, reduce to 20 second increments).
Piping bags - Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip. (Alternative: just drizzle with a spoon).
Drizzle & crumb - Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.
Fridge - Refrigerate for 15 minutes until the chocolate is firm. Gently break popcorn into pieces. EAT!
Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!
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