Saturday, October 31, 2009
This is kind of like caramel corn, except it's faster - there's no baking involved. I used Indian ingredients.
I didn't measure anything for my first try, but here's what I did - have fun experimenting!
Popped Popcorn (I usually pop mine in a little safflower oil) Spread the popcorn on 2 cookie sheets lined with parchment paper
about 1 T. Ghee (clarified butter, it is only the fat so it is sometimes ok for people allergic to dairy)
about 1/2 c. Brown Rice Syrup
about 1/2 square of Jaggerty (raw sugar, available at Indian stores)
Cook the ghee, brown rice syrup, and jaggerty in a small sauce pan, bring to a boil then simmer until about 230 degrees on a candy thermometer. Mine got up to 250 and was a little too crunchy.
Quickly drizzle the candy over the popcorn and salt the popcorn. Let cool before eating.