Friday 15th December 2017
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Serves
Preparation time: 15 minutes
Cooking Time: 35 minutes

Ingredients
1 packet of popped popcorn (I used a 100g microwave pre-salted popcorn packet)
180g firmly packed brown sugar
115g butter
2 tablespoons corn syrup (I used honey as a substitute)
1/2 teaspoon sea salt (only add if using plain popcorn)
1/2 teaspoon baking soda
50g dark chocolate for the ice cream
250ml fresh cream
1 tablespoon runny honey

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Recipe by Dominic Franks

This recipe reminds me of my last summer holiday to California, pulling over at a street-side cafe on Route 101 in need of something sweet and coming across the most glorious bag of handmade, salted caramel chocolate popcorn. Heaven!

The trend for salted caramel started over in America a few years back but has now caught on the world over. In fact the whole sweet/savoury combination seems to have been embraced by everyone from top-end restaurants down to your local high street supermarket; a good thing I say too. If you’ve not tried it yet there’s no better place to start than with this incredibly easy, summery ice cream.

METHOD
Preheat the oven to 120C, line a baking tray and onto this spread out the popped popcorn and set aside.

Combine the sugar, butter, corn syrup and salt in a saucepan and place over a medium-low heat. Stir until the butter and sugar melt and the mixture comes to a boil. Stop stirring and boil until it reaches 120C, remove from the heat and pour over the popcorn and stir with a spatula until the corn is evenly coated.

Bake the popcorn for 35 minutes, stirring two or three times.  

Let it cool completely. Gently melt the dark chocolate in the microwave and then pour it over the popcorn and set aside to cool.

Pour the fresh cream and the honey into the bowl of your ice cream maker and start it churning. Once it shows signs of beginning to solidify add a handful of the popcorn – as much or little as you like really, and then continue to churn until frozen.

Serve with more caramel sauce.

Eat and of course, enjoy!

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