Vanilla dulce de leche popcorn
Slow-cooked milk caramel is a South American delicacy and makes a delicious popcorn coating. This recipe can be made in advance for Xmas gifts if the popcorn is dried thoroughly and sealed airtight
- 2 tbsp canola oil
- 100 g popping corn
- 1/4 cup dulce de leche (this recipe used Pampero Milk Caramel Spread)
- 2 tbsp butter
- 1/4 tsp salt
- 2 tbsp Heilala vanilla extract or paste
- Heat oil in a large saucepan on medium heat.
- Add corn and swirl to coat. Cover with lid and heat until corn pops, shaking pan now and again. When rate of popping slows, take off heat and remove lid. (Or buy a bag of microwave popcorn and pop in microwave.)
- Place dulce de leche, butter, salt and vanilla in medium pan, simmer and stir a little until sauce caramelises (about 10 minutes). Be careful to watch and stir as it can burn easily.
- When the sauce starts to turn a thick, fudge-like texture, remove from heat and tip over popcorn. Toss quickly to coat the corn then set aside to cool.
- If the weather is damp and the popcorn does not dry well, place it in the oven for 20-30 minutes at 100°C until very dry.
- Package a couple of cups into airtight containers or bags.