Tamarind caramel popcorn recipe

Tamarind works so well in this recipe, balancing out the sweetness of the caramel and giving a lovely tangy after-taste to the popcorn.  

I don’t see the point in buying ready-made popcorn - it's so easy (and fun, its like playing popcorn-minesweeper everytime you have a little peek into the pan!) to make yourself. 

Scroll down for the recipe.

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Ingredients

  • 25 g popping corn
  • 1 tbsp vegetable oil
  • 50 g granulated sugar
  • 50 ml double cream
  • 30 salted butter
  • 1 tbsp tamarind concentrate (or paste)
  • 1 pinch cinnamon
  • 1 pinch sea salt
  • 0.9 oz popping corn
  • 1 tbsp vegetable oil
  • 1.8 oz granulated sugar
  • 1.8 fl oz double cream
  • 30 salted butter
  • 1 tbsp tamarind concentrate (or paste)
  • 1 pinch cinnamon
  • 1 pinch sea salt
  • 0.9 oz popping corn
  • 1 tbsp vegetable oil
  • 1.8 oz granulated sugar
  • 0.2 cup double cream
  • 30 salted butter
  • 1 tbsp tamarind concentrate (or paste)
  • 1 pinch cinnamon
  • 1 pinch sea salt

Details

  • Cuisine: Caribbean
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 70 mins
  • Serves: 2

Step-by-step

  1. Pre-heat the oven to 120C.
  2. For the popcorn, heat the oil in a large saucepan on medium heat. Add the corn, place the lid on the saucepan, and shake the saucepan occasionally. After a few minutes the kernels will being to pop, once the regularity of the popping slows, remove from the heat. Give the saucepan a good shake. Set aside.
  3. Have the cream and butter measured out and close to hand. In a small saucepan, on a medium heat, add the sugar, swirling the pan occasionally until the the sugar dissolves and starts to turn reddish-brown at the edges.
  4. Add the butter, swirling until it dissolves. Remove from the heat and add the cream and the tamarind. Return to the heat for a minute or so. Stir in the pinch of cinnamon.
  5. Spread the popcorn out on a baking tray lined with greaseproof paper. Pour on the tamarind caramel, ensuring to coat every single popcorn.
  6. Place in the pre-heated oven for one hour, stirring every 15 minutes. Leave to cool to room temperature, sprinkle with salt and then break up any large pieces (or not!), and enjoy.

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