serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp peanut oil
- ⅔ cup popcorn kernels
Gin and tonic caramel
- 3 tsp gin
- 2-3 dried juniper berries
- ½ cup sugar
- Zest of 3 limes
- 2 tbsp lime juice
- 1½ tbsp butter
- ½ tsp sodium bicarbonate
- ¼ tsp salt
Resting time: 5 minutes
Instructions
- For the popcorn, heat the oil over medium heat in a heavy-based pan. Stir in popcorn kernels and cover with a lid immediately. Leave for 5-6 mins until corn has popped. Transfer cooked popcorn to a large mixing bowl and set aside.
- For the infused gin, puree the gin and juniper berries. Strain to remove the bits of berry and set aside the gin.
- For the caramel, bring the sugar to the boil in a saucepan without stirring. Reduce heat and simmer, swirling occasionally. Once a light caramel has formed, add the gin, lime juice, butter, sodium bicarbonate and salt. Combine well, then reduce until slightly thickened. Pour the caramel over the popcorn, add the lime zest, and stir until the popcorn is coated evenly.
- Spread the popcorn on a tray lined with baking paper and stand to cool.
Note
•For those seeking an alcohol-free version, the recipe will work just as well with alcohol-free gin.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
