‘merican munchies

 Note: I’m not sure how much popped popcorn you need. It depends on how thick or thin you want your coating. I did three lots of 1 scoops batches of corn in to my popcorn  air popping benchtop popper thing. I’m sorry, I will NEVER write a cookbook. Promise.

Directions

1. Preheat oven to 150 Degrees
2. Make sure you have your pre popped popcorn in the biggest dish you own. I tend to split it between roasting dishes.
3. In a pot on a low – mid heat melt the butter.
4. Add: brown sugar & corn syrup/golden syrup.
5. Bring to a boil. DON’T stop believing stirring constantly. Seriously, don’t stop for 3-4 mins or until it is a nice dark brown colour.
6. Whip it off the stove and quickly add baking soda and salt. Watch out, it’s like making hokey pokey in high school science all over again. It starts to expand.
7.  Working quickly, pour over popcorn and stir to coat. You might like to enlist a helper to stir while you pour.
8. Eat a few bits, it is your bakers right.
9. Bake! Stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

 

 
It is really important to bake the popcorn for the full amount of time. Unless, like me, you get interrupted halfway through baking by the biggest earth quake you’ve ever felt. In that case, turn off the oven, run out of the house and be a bit upset.

Then return to the kitchen, ignore the recommended cooking time and eat straight away. Feed it to your shaken flatmates also.

Then realise that you should have baked it the full time the next morning when all the left over popcorn is soggy. Sigh.

If you want to be truly American, one up this recipe by adding M&M’s. Everyone will love you.