POPCORN, PRETZEL NUTTY BUTTER TOFFEE
Nutty Caramel Pretzel Popcorn
I used to do this recipe on the induction. Which worked perfectly well…so why do it any other way? How about doing it in the HotmixPRO, and going off for a walk around the lake, doing the laundry, having a nap or just plain old laying around until it is done? Is that appealing or what? I am newish to the HotmixPRO, and so this is an old recipe that I have rewritten for this machine…if you have one, you will be making this at least once a week, if you have teenagers, possibly more! I have left the old recipe up for those of you without the machine…but there is a way to remedy that you know and FYI, they are available in the good ole US of A, unlike their chief competitor, Thermomix.
Well I have a work related injury, and it is impeding my typing, but never my cooking! I sliced my fore finger open like I was filleting a fish! OUCH…a roll of paper towel, nausea attack, visit to the Doc for super glue and butterfly tapes later, I am typing with great difficulty. With an enforced day off (strictly Doc’s orders)I had been thinking about going to the movies today, but the treat that I would have taken had I actually got there, took priority and here it is! A bit of a combo with a couple of processes, I was inspired by one of my fave Australian food bloggers, Not Quite Nigella’s post before Christmas for Salted Pretzel Chocolate Toffees, (which incidentally is probably the first recipe from another blogger I have actually cooked in quite a while to rave reviews)!! I always have good intentions and an ever growing cooking list, but something else always comes up!
Nutty Caramel Popcorn with Pretzels and Chocolate
NEED:
120g raw macadamias
120g raw almonds
Couple of handfuls of salted pretzels
1pkg microwave popcorn
400g brown sugar
170g cream
100g unsalted butter
pinch sea salt
Dash of rum or other alcohol of choice (optional)
2 tsp Heilala vanilla bean paste
125g white chocolate buttons
125g dark chocolate buttons
DO:
Place nuts onto baking tray and place into cold oven set to fan forced 200°C for 10 minutes. Remove and chop roughly (without slicing fingers if at all possible!) Set aside.
Spread pretzels on two large silicone mats (Silpat), divide nuts equally between them. Cook popcorn as directed on packaging, remove ‘old maids’ and divide between mats.
Place sugar, cream, butter, salt, and vanilla bean paste into HMP and cook until temp reaches 131ºC/speed 1/pulse with MC locked.
Scrape out quickly over the nuts, pretzels and popcorn. Proceed with the remainder of the recipe as directed below…but isnt that amazing??? Perfect toffee, crunchy toffee, DONE! Without a single error…
Original Recipe;
In heavy based saucepan, place sugar cream, butter, salt and rum if using. Cook on a low heat stirring occasionally (Induction level 6) until sugar has melted without any grainy residue. Increase heat to around Induction 8 and bring to approximately 260°F (Please use a Candy thermometer if you have one for an accurate result.) If you don’t have one, use the hard ball test.
Add vanilla bean paste and quickly stir into caramel, pour over popcorn and nut mix, spreading quickly to cover as much of the popcorn etc as possible. Place chocolate buttons directly onto the hot toffee and allow to melt before spreading with a palate knife or spatula to form a topping.
Allow to set completely before breaking into pieces and storing in the fridge.
These are beautiful as gifts, wrap in clear cellophane bags and won’t you be the favourite friend, aunty, neighbour, blogger…? Go to, blog-ees and then come back on here and tell me about it!
