Chocolate and Peanut Butter Popcorn
8 - 10 people
- 90 g corn kernels
- 3 tbsp vegetable oil
- 65 g peanuts, roughly chopped
- 225 g butter
- 125 ml golden syrup
- 125 g smooth peanut butter
- 400 g dark brown sugar
- 1 tsp vanilla extract
- 1 tsp salt
- ½ tsp bicarbonate of soda½ tsp bicarbonate of soda
- 100 g Lindt Excellence Sea Salt Dark Chocolate, chopped
Preheat the oven to 120° C/100 Fan and line a baking tray with greaseproof paper. Set aside.
Begin by popping the corn: Tip the corn kernels into a medium saucepan (with a tight-fitting lid) and pour in the vegetable oil. Stir to coat in the oil. Pop the lid on and place on a medium heat until you hear the first pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake (using oven gloves as the pan will be hot). Continue to shake frequently until the popping sound subsides. Turn off the heat and leave in the pan for 5 minutes. Tip into a large heat-proof mixing bowl and stir in the peanuts. Set aside.
Wipe out the pot you used to pop the corn and add the butter, brown sugar, golden syrup and peanut butter. Stir well.
Place over a medium heat and bring to the boil, stirring often. Reduce the heat slightly and continue gently bubbling, stirring often to prevent burning.
After 7 minutes, remove from the heat and carefully add the bicarbonate of soda, vanilla and salt (take care as the caramel will bubble up). Quickly, and carefully, pour over the peanut popcorn mix and stir to coat in the caramel. Tip onto the prepared baking sheet and spread into a smooth and even layer.
Bake in the oven for about 45 minutes - stirring every 15 minutes to turn and separate the corn. Remove from the oven and leave to cool.
Meanwhile, pop the chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted - you could do this in the microwave in 15 second bursts, stirring between each, until melted.
Once the popcorn is cool and set, pour over the melted chocolate and gently stir to coat. Leave to set for about 1 hour before tipping into bowls and serving.