2 tbsp vegetable oil
180 g popping corn
230 g (⅔ cup) glucose syrup
440 g (2 cups) caster sugar
food colouring, as desired
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.
Makes 20 cups
Preheat oven to 140˚C. Heat oil in a large saucepan with a tight-fitting lid over medium heat. Add corn, cover and shake pan frequently until popping stops. Remove from heat and transfer to a large bowl to cool.
Place 125 ml water, glucose and sugar in a saucepan over medium heat, stirring until sugar dissolves. Cook for 5 minutes or until mixture reaches 155˚C on a sugar thermometer. Stir in food colouring. Immediately pour over popcorn and toss to coat.
Spread popcorn onto 2 greased oven trays. Set aside for 1 hour to set. Store for up to 1 week.
As seen in Feast Magazine, Issue 17, pg59.