Candy glazed popcorn
Photo by Tam West
Popping corn at home is brilliant fun — I’m not talking in a paper bag in the microwave, but in a pot, in oil. This method heats the oil to the correct temperature, then by waiting 30 seconds brings all the kernels to a near-popping temperature so when it goes back on the heat, they all pop at the same time producing an incredibly good sound. Adding your own colours to glaze the popcorn is fun and will help you understand how to handle food colour with respect.
- Place a large pot on a medium high heat. Add oil and 3 popcorn kernels only — then cover.
- When the kernels pop, add the rest of them. Cover and remove from heat.
- Now count out loud to 30.
- Return the pot to the heat. Once popping starts, gently shake. Keep the lid slightly open to let the steam escape (this makes your popcorn perfectly dry and crispy).
- Once the popping slows to several seconds between pops, remove the pot from the heat, carefully remove the lid, and tip popcorn into a large bowl.
- Divide popcorn into 3 piles, then line 3 baking trays with baking paper.
- To glaze, place ½ cup sugar, 2 Tbsp water and 1 tsp butter in a medium saucepan. Bring to the boil and stir for 2 minutes.
- Remove from the heat. Working quickly, add ¼ tsp of the first colour and a pinch of salt, stir in one pile of popcorn, mix quickly to glaze then pour out on to first lined baking tray.
- Spread out so it doesn’t clump, allow to cool and let dry for 1 hour. Do not eat at this stage. Repeat glazing process twice more with remaining sugar, water, butter and food colouring. Now you can eat! Candy glazed popcorn lasts a long time kept in an airtight container at room temperature.
More of Geoff's school holiday dishes