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:
125g raw macadamias
125g 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
2tsp vanilla essence
125g whie chocolate buttons
125g dark chocolate buttons
2tbsp extra virgin coconut oil
DO:
Place nuts onto baking tray and place into cold oven set to 200C 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.
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 8 and bring to approximately 260F (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 and quickly stir into caramel, pour over popcorn and nut mix, spreading quickly to cover as much of the popcorn etc as possible. Allow to cool.
Place white chocolate buttons into clean pan with 1tbsp of coconut oil. Melt on Induction 2 until it melts completely. Drizzle over 1 tray of mixture.
Repeat with dark chocolate buttons and remaining coconut oil. Drizzle over the other tray and if you have enough, drizzle or flick on top of the white chocolate tray to add a little extra pizazz! 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, blogees and then come back on here and tell me about it!
OMG — WOW. This is just too tempting! … and I love that you are using the virgin coconut oil. This is an fine ingredient more people should know about. (Sorry about the finger accident though… ouch!)
Oh great – would have been a great pressie if you’d told us B$ xmas !!
Feel for you with the finger – cut mine cleaning the shower yesterday morning – but not too deep and I have superglue at work for that. So – no more cleaning is my resolution!!
The candy looks were good for the hipe and thigh region – NOT.
Will tell you a funny story about NQN, crumpets and the Vogue Forum some day – very funny.
Take care and watch those knives – they really bite.
Ummm – that should be B4 – not B$ or worse BS
Thankyou so much for the shoutout and I’m so glad that you liked it
Thermomixer were you the person that used to work at the crumpet place that I DM’d perhaps?
Oh, Yum!!! They look awesome!!
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Oh! What have you done to yourself! Watch those knives! The popcorn is just too tempting! I love it!
You always leave the nicest comments on my blog so i came back to give you a big hug.
And while i’m at it i’m gonna steal a handful of this delicious looking caramel popcorn. hehe