Baileys Popcorn

This is a grown up popcorn, ideal for a party or a film night with the girls.

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Baileys Caramel Popcorn

125g popcorn, unpopped
Frylight cooking spray
100g caster sugar
50g liquid glucose
100g butter
120ml Baileys
2 tsp Bicarbonate of Soda

1. Start by popping the popcorn. I store my unpopped corn in the freezer as I read somewhere that this makes the fluffiest popcorn. It also seems to help with making sure as many kernels pop as possible. I pop my popcorn in a lidded glass bowl in the microwave. I spray Frylight over the kernels, cover with the lid and set the microwave for 2 minutes. If the popping hasn’t slowed down by the time the microwave pings, I add another 30 seconds, and keep doing this until most of the kernels look to have popped.

2. Spread out the popcorn in a single on a large baking tray or trays. I use a silicone sheet instead of baking paper or foil here to line the baking tray, like the sort you can use to line the bottom of your oven. You can then start preparing the caramel coating. In a pan, gently heat the sugar, butter and liquid glucose, stirring until it combines and the butter is melted. Once the sugar has dissolved, turn the temperature up and heat for 2 minutes. The mixture will become a caramel colour. Keep an eye on it but don’t stir it.

3. Add the Baileys, watch out in case it spits when you tip it in. Mix thoroughly to combine, it may take awhile for the caramel and Baileys to combine to a smooth consisteny, and keep on the heat for 2 more minutes.

4. Remove from the heat. Add the Bicarbonate of Soda. The mixture will fizz up, give it a good stir to mix it thoroughly. Tip it over the popcorn and mix the popcorn around with a spoon to make sure it is all coated. This will take a few minutes to get an even coverage.

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5. Preheat the oven to 100°C. Bake the popcorn for 20 minutes until the caramel has just started to crisp up. It will take on a deeper brown colour on baking. Allow to cool before serving.

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