Toffee apple popcorn
© Linda Edmonds ‘the cookery Angel’ 2008

This recipe requires constant adult supervision as the toffee sauce gets very hot.

Ingredients
4 tablespoons of popcorn kernels
2 tablespoons vegetable oil

Toffee apple sauce
50 grams golden castor sugar
25 grams unsalted butter
1 large or 2 small eating apples (‘lobos’ or similar) peeled, cored and diced

Method

Toffee apple sauce
1. In a small saucepan melt the butter on a low to medium heat.
2. Add the golden caster sugar and wait until the sugar dissolves, gently swirl the pan until the mixture starts to bubble.
3. Keep watching the sauce as it can caramelise very quickly. Turn the heat down and stir with a wooden spoon. If the sauce ‘splits’ do not worry just keep stirring and it will eventually amalgamate. The sauce is ready as soon as it turns golden brown. If the sauce goes too dark it will taste bitter.
4. Remove the pan from the heat and add the chopped apple pieces, be careful as it will bubble and spit slightly as the sauce will be very hot and it will cook the apple almost instantly. Stir the sauce for about a minute and leave to one side to cool slightly.

popcorn
1. In a medium sized heat the vegetable oil on medium to high heat for about 30 seconds.
2. Add the popcorn and swirl the pan. Turn the heat down slightly and place a tight fitting lid on the saucepan. When the popcorn kernels start to pop give the pan a couple of shakes every now and then until the popping stops.
3. Using a large metal spoon scoop the popped corn into a large bowl.
4. Drizzle the slightly cooled toffee apple sauce over the popcorn and stir until the popcorn is evenly coated.