Roasted Wattleseed Caramel Popcorn with Salted Peanuts
Time: 15 minutes
Serves: 4 -6
The first thing you should know about this caramel popcorn. It is the ultimate caramel popcorn! The second thing. It’s quick and easy to make, and did we mention oh-so incredibly delicious. Combining creamy butter, coconut sugar, a little honey and our Roasted Wattleseed Spice, to create a perfectly balanced, sweet, buttery and nutty tasting caramel. Then we’ve tossed it through freshly made popcorn and salted roasted peanuts, for the ultimate caramel popcorn flavour bomb. It’s just sweet enough, ever-so slightly salty and perfectly nutty. But be warned! It’s utterly moreish and highly addictive.
Salted Peanuts
- 1/2 cup unsalted, skinless peanuts, roughly chopped
- 1 tsp sea salt flakes
Popcorn
- 1/4 cup coconut oil
- 1/2 cup popping corn
Roasted Wattleseed Caramel
- 125g butter, chopped
- 3/4 cup coconut sugar
- 2 tbsp honey
- 1 tsp Roasted Wattleseed Spice
The first thing you should know about this caramel popcorn. It is the ultimate caramel popcorn! The second thing. It’s quick and easy to make, and did we mention oh-so incredibly delicious. Combining creamy butter, coconut sugar, a little honey and our Roasted Wattleseed Spice, to create a perfectly balanced, sweet, buttery and nutty tasting caramel. Then we’ve tossed it through freshly made popcorn and salted roasted peanuts, for the ultimate caramel popcorn flavour bomb. It’s just sweet enough, ever-so slightly salty and perfectly nutty. But be warned! It’s utterly moreish and highly addictive.
Salted Peanuts
- Pre-heat oven to 185°C and line a medium size baking tray with baking paper.
- Place peanuts and sea salt flakes in a small bowl and toss to combine. Spread peanuts onto lined baking tray and roast in the oven for approximately 8 – 10 minutes or until they’re just starting to turn a light golden colour.
- Remove from oven, transfer roasted peanuts to a tray or plate and set aside to cool. Note: Keep the lined baking tray, as you will use this to spread out your popcorn mixture once it’s ready.
Popcorn
- Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
- Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large metal or glass bowl, discarding any un popped corn.
Roasted Wattleseed Caramel
- Combine butter, coconut sugar, honey and Roasted Wattleseed spice in a saucepan over medium heat. Cook, stirring, until butter has melted and sugar begins to dissolve. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 6 minutes or until rich and golden.
- Remove from heat. Stir in salted peanuts. Pour caramel mixture over popcorn and stir until popcorn is well coated. Spread onto prepared tray. Set aside to cool.
To serve: break into pieces and place in individual bowls or one big sharing bowl, for the whole family.
Tips- If you have a popcorn maker, you can use this to create your freshly popped, popcorn. Just follow the manufacturers instructions.
- Try using other types of chopped nuts for this recipe, such as pecans, macadamia or almonds.
- If you have a sugar thermometer, caramel is an ideal consistency when temperature reaches 135°C degrees.
- If you don’t have a sugar thermometer, caramel is an ideal consistency when a small amount of the caramel syrup is dropped into very cold water and can be stretched between your fingers and separated into hard but not brittle threads.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie