Homemade toffee popcorn

I've got a new passion. And it has a name: Elvis Presley.

It all started with The Man playing me records on Saturday mornings while I bake. 

Since his music repertoire is much wider than mine (I am limited to what airs on Magic 105.4fm), he constantly introduces me to lots of different bands and music genres, including approachable bands and more obscure stuff.

Before long, The King became my favourite Saturday morning baking session soundtrack.

Still, the image I had of Elvis tended to be of the overweight and drugged up 1974 version of him. Until one day, The Man came home with the 68 Come Back Concert DVD, and I fell in love with the "cool as hell" Elvis. 

From his story and his songs, to his movies and interviews, I became a little obsessed with everything touching Elvis, watched every youtube video about him, and to this day am completely fascinated.

So this week's recipe is dedicated to The King!

Homemade Toffee Popcorn

When I was a child, I loved going to the movies, mainly for the toffee popcorn from a brand called Baff that my mum would traditionally buy for us when she'd take us to the cinema
Since then, I've been dreaming of re-creating a toffee popcorn as nice as this one. I'm not sure this taste exactly the same, but there definitely goes down like a treat!

Ingredients (for 2 people)

50g popping corn
20g muscovado sugar
6 tbsp golden syrup
40butter

Prepare the toffee popcorn

1/ Warm the oven at 180deg C.

2/ In a medium pan with a lid, heat -on high heat- the corn without any oil or butter, shaking the pan regularly so the corn doesn't burn, until it starts popping. Reduce the heat and keep on shaking the pan regularly until you can't hear any popping sound anymore. Transfer the popped corn into a bowl.

3/ In a small pan, melt the butter, golden syrup, and cook on medium heat, mixing regularly, for about 3 to 4 minutes, until it thickens slightly.

4/ Slowly pour the toffee sauce on the popcorn, mixing continuously with a spatula (ideally silicone so the toffee sauce doesn't stick to it) until the popcorn ispretty much fully coated in toffee sauce. 

5/ Transfer the toffee popcorn onto a oven tray lined with baking parchment and cook in the oven for 5 to 10 minutes (we're not really cooking the popcorn but more setting the toffee coating on it)

6/ Transfer to a serving bowl and enjoy with a good DVD!

  And for a glimpse of Smoking Hot Elvis

Who's the little bear on the photos? It's Chocolat my travelling bear, of course! To follow his travels and adventures, check out Chocolat's facebook page.