Copycat Golden Gaytime Popcorn!

By RecipeTin Eats · 25 min

Ingredients

Instructions

1. Heat the oil in a large pot over medium heat. Test it by popping a few kernels, then remove them. Add the remaining popcorn, lift the pot off the heat and shake to spread the kernels. Cover with a lid; once popping starts in earnest, shake the pot gently once, then crack the lid slightly. Remove from heat when popping slows to more than 3 seconds between pops and transfer to a very large bowl.
2. Preheat the oven to 110°C (230°F).
3. Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup and salt and stir until just combined.
4. When it starts to bubble, simmer for 4 minutes without stirring.
5. Take off the heat, then quickly whisk in the toffee or caramel essence (or vanilla) and the baking soda; the caramel will foam and puff up.
6. Pour the caramel straight over the popcorn and toss until it cools and starts to harden.
7. Spread the popcorn over 2 large baking trays lined with paper. Bake for 45 minutes, tossing about every 10 minutes; the caramel will remelt for the first 2–3 tosses. If using glucose, bake a further 15 minutes.
8. Leave on the trays to cool for 20 minutes, then break up the popcorn into clumps.
9. Crush the biscuits in a zip-lock bag into crumbs.
10. Melt the chocolate in a heatproof bowl in the microwave in 30-second bursts on high, stirring between, until smooth (about 1½ minutes; use 20-second bursts for a small amount of white chocolate).
11. Put the chocolate into a piping bag, snip a small hole at the tip, or drizzle it with a spoon.
12. Press the popcorn into a single layer, drizzle chocolate criss-cross over it, and sprinkle with biscuit crumbs while the chocolate is wet.
13. Refrigerate for 15 minutes until the chocolate is firm, then gently break into pieces.
14. Store in an airtight container in a cool place; it stays crisp for at least a week.

Summarized from RecipeTin Eats's video. Watch it for the details.

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