It was decided. Chick flick with mates:
http://en.wikipedia.org/wiki/Letters_to_Juliet
A great opportunity to try out the Toffee popcorn recipe recently discovered on Pinterest (don't get me started on this site!)
Basic Popcorn
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Here is the original link for the Toffee popcorn:
http://bloggingwithchildren.blogspot.co.uk/2012/04/crazy-karo-crunch.html
I have added what I did below:
Crazy Karo Crunch Ingredients:
1/2 cup Butter melted
1/2 Cup Karo Syrup (Light) - I used ordinary syrup
1 Cup Brown Sugar
1/2 tsp Vanilla -I forgot to add this!
2 Quarts air popped dry pop corn - I filled a v large deep rectangular oven dish which was about half of the popcorn I had prepared.
Cooking spray - Didn't bother as dish didn't need it
Preheat Oven to 200 degrees -Gas 4 in my case
.Spread the popcorn across the rectangular dish.
3. In a pot on the stove, combine butter, sugar, and syrup on high. Stir until boiling. Reduce heat to Med-High and boil for EXACTLY 5 minutes. Add Vanilla.
Drizzle over popcorn, stir, and bake for 15 minutes. .
Remove from oven, mix the popcorn and caramel around, replace in oven for another 15 minutes.
Repeat the above, until caramel corn has been in the oven for 45 minutes (Instructions said 1hr, but this too long for mine) and has been mostly covered in caramel. I wanted a Butterkist look, so mine was pretty much coated! You could always include more popcorn if you want a less crunchy effect....but what's the point?! (Dentist's bill, I guess...)
Allow it to cool, break apart, and serve.
Oh my word, it was AMAZING and really DID taste like Werther's original as she states! Thought I had made too much, but don't think it is going to last long in this house.... oh and they enjoyed the film too!
http://en.wikipedia.org/wiki/Letters_to_Juliet
A great opportunity to try out the Toffee popcorn recipe recently discovered on Pinterest (don't get me started on this site!)
Basic Popcorn
- 3 Tbsp oil
- 1/3 cup popcorn kernels- (this makes enough for a bowl of plain too(with salt and melted butter added to taste)
- 1 large covered saucepan
1 Heat the oil in the saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Here is the original link for the Toffee popcorn:
http://bloggingwithchildren.blogspot.co.uk/2012/04/crazy-karo-crunch.html
I have added what I did below:
Crazy Karo Crunch Ingredients:
1/2 cup Butter melted
1/2 Cup Karo Syrup (Light) - I used ordinary syrup
1 Cup Brown Sugar
1/2 tsp Vanilla -I forgot to add this!
2 Quarts air popped dry pop corn - I filled a v large deep rectangular oven dish which was about half of the popcorn I had prepared.
Cooking spray - Didn't bother as dish didn't need it
Preheat Oven to 200 degrees -Gas 4 in my case
.Spread the popcorn across the rectangular dish.
3. In a pot on the stove, combine butter, sugar, and syrup on high. Stir until boiling. Reduce heat to Med-High and boil for EXACTLY 5 minutes. Add Vanilla.
Drizzle over popcorn, stir, and bake for 15 minutes. .
Remove from oven, mix the popcorn and caramel around, replace in oven for another 15 minutes.
Repeat the above, until caramel corn has been in the oven for 45 minutes (Instructions said 1hr, but this too long for mine) and has been mostly covered in caramel. I wanted a Butterkist look, so mine was pretty much coated! You could always include more popcorn if you want a less crunchy effect....but what's the point?! (Dentist's bill, I guess...)
Allow it to cool, break apart, and serve.
Oh my word, it was AMAZING and really DID taste like Werther's original as she states! Thought I had made too much, but don't think it is going to last long in this house.... oh and they enjoyed the film too!
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