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Salted Caramel, Kaffir Lime and Chilli Popcorn

December 5, 2018

Salted Caramel, Kaffir Lime and Chilli Popcorn

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Salted Caramel Kaffir lime and chilli popcorn

ingredients for six

popcorn flavourings

4 x medium size double kaffir lime leaves
1 x large red chilli

popcorn

1Tbsp coconut oil, plus a little extra to coat bowl
100gm raw popping corn

caramel

125gm unsalted butter
170gm caster sugar
40ml maple syrup or honey
2tsp salt flakes

method

  1. Prepare popcorn flavourings. Cut central woody vein from middle of leaves and discard. Pile leaves and shred very finely. Then finely chop.
  2. Cut chilli in half. Remove seeds and membranes using a teaspoon dragged down the cut side of the chilli. Discard. Cut chilli flesh lengthways into thin strips, then turn and finely chop. Set kaffir leave and chili aside until needed.
  3. Wipe a thin layer of coconut oil over a large enough bowl to contain all popped corn. Set aside.
  4. Place large pan over medium heat. Melt coconut oil in pan. Add raw popcorn and place lid on pan.
  5. Shake pan occasionally and corn should start popping within a minute or so. Shake every 30 seconds, for about 5 minutes. Popping will slow once most of corn is cooked. Remove pan from heat and open lid to allow steam to escape immediately.
  6. Pour popcorn onto large paper lined baking tray to cool completely.
  7. Make caramel. Place medium, heavy based saucepan over medium heat. Place butter, sugar, maple syrup and salt into pan.
  8. Stir melting mixture to amalgamate.
  9. Once mix starts to simmer, remove spoon. Do not stir from this point as the mix will easily re-crystallize. Occasionally swirl the pan to keep heat even.
  10. Boil for 3 to 5 minutes, until caramel colour forms and sugar smells like toffee.
  11. Place cooled popcorn in prepared oiled bowl.
  12. Pour hot caramel over popcorn. Using 2 silicone spatulas, toss caramel through popcorn to coat.
  13. Sprinkle over kaffir lime leaves and chilli while caramel is still hot and sticky.
  14. Place coated popcorn back on non-stick paper lined baking tray to cool completely.
  15. Break up larger pieces and serve.

cooks notes:

  • Caramel is extremely hot, so be very careful.
  • Soak saucepan in very hot soapy water to dissolve sugar before attempting to pan wash up.
  • If sugar is stubborn place pan on stove filled with water and simmer for 10 minutes, or until all sugar is dissolved.
  • Make caramel popcorn without kaffir lime and chilli if preferred.
  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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