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
- Pre-heat the oven to 120C.
- 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.
- 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.
- 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.
- Spread the popcorn out on a baking tray lined with greaseproof paper. Pour on the tamarind caramel, ensuring to coat every single popcorn.
- 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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