- 2 tbsp vegetable oil
- 180 g popping corn
- 125 ml corn syrup
- 240 g unsalted butter, chopped, plus extra, to grease
- 440 g (2 cups firmly packed) brown sugar
- ½ tsp almond essence
- ½ tsp bicarbonate of soda, sifted
- 2 tsp vanilla extract
- 320 g (2 cups) unsalted roasted almonds, chopped
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.
Meanwhile, place corn syrup, butter and sugar in a pan over medium heat and stir until sugar dissolves. Cook for 4 minutes or until mixture reaches 110˚C.
Remove from heat and stir in almond essence, bicarbonate of soda, vanilla, and ½ tsp salt. Quickly pour over popcorn, add almonds and toss to coat.
Spread in a single layer over 2 greased oven trays and bake for 30 minutes or until starting to crisp. Cool. Store for up to 1 week.
As seen in Feast Magazine, Issue 17, pg59.