Best 6 Caramelised Pineapple Chilli Popcorn Recipes

CARAMELIZED PINEAPPLE SAUCE

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

SPICY CARAMEL POPCORN

Steps:

• Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
• In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
• In a small bowl, whisk together the baking soda and cayenne pepper.
• Have two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
• Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
• Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

CARAMELISED PINEAPPLE & CHILLI POPCORN

Steps:

• To make the pineapple syrup, pour the pineapple juice into a frying pan or wok (the wider the base, the better). Heat on a medium temperature, swirling the pan regularly to ensure that it doesn't burn at the bottom.
• Do this until most of the liquid has evaporated and you're left with about a tablespoon of intense pineapple syrup that has the consistency of honey. This might take up to an hour, so it's worth starting early and perhaps pouring yourself a glass of wine.
• Pop the butter in a saucepan along with the sugar, salt and chilli. Heat on a low-medium temperature, stirring regularly to help the sugar to dissolve.
• Once the mixture has thickened to a consistency similar to lemon curd, reduce your stirring and bring it slowly to the boil until bubbles start to appear all over the surface.
• Once it starts bubbling, leave it to caramelise for 3 minutes without stirring. The colour will start to darken.
• While waiting for the caramel to cook, fill a tablespoon with the pineapple syrup, so that it is ready to add to the mixture. Make sure that your popcorn is also ready and waiting in a big bowl that has plenty of room for some vigorous stirring.
• After 3 minutes, take the caramel mixture off the heat and add the tablespoon of pineapple syrup to the frying pan, stirring it inches.
• Immediately pour the mixture over the popcorn, stirring quickly to ensure that the popcorn is evenly coated before the caramel cools and hardens.
• Put the popcorn on a baking tray and place it in the oven at 100°C for 30 minutes to evaporate off any remaining liquid and allow it to become deliciously crisp.
• Take the popcorn out of the oven and leave it to cool.
• Sit back and enjoy - perhaps paired with an elegant Sauternes while dreaming of azure seas, golden beaches and palm trees swaying gently in the breeze.
• From ThePopcornist.com.

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

CARAMELISED PINEAPPLE & CHILLI POPCORN

Steps:

• Method • To make the pineapple syrup, pour the pineapple juice into a frying pan or wok (the wider the base, the better). Heat on a medium temperature, swirling the pan regularly to ensure that it doesn't burn at the bottom. • Do this until most of the liquid has evaporated and you're left with a about a tablespoon of intense pineapple syrup that has the consistency of honey. This might take up to an hour, so it's worth starting early and perhaps pouring yourself a glass of wine. • Pop the butter in a saucepan along with the sugar, salt and chilli. Heat on a low-medium temperature, stirring regularly to help the sugar to dissolve. • Once the mixture has thickened to a consistency similar to lemon curd, reduce your stirring and bring it slowly to the boil until bubbles start to appear all over the surface. • Once it starts bubbling, leave it to caramelise for 3 minutes without stirring. The colour will start to darken. • While waiting for the caramel to cook, fill a tablespoon with the pineapple syrup, so that it is ready to add to the mixture. Make sure that your popcorn is also ready and waiting in a big bowl that has plenty of room for some vigorous stirring. • After 3 minutes, take the caramel mixture off the heat and add the tablespoon of pineapple syrup to the frying pan or wok, stirring it in. • Immediately pour the mixture over the popcorn, stirring quickly to ensure that the popcorn is evenly coated before the caramel cools and hardens. • Put the popcorn on a baking tray and place it in the oven at 100°C for 30 minutes to evaporate off any remaining liquid and allow it to become deliciously crisp. • Take the popcorn out of the oven and leave it to cool. • Sit back and enjoy - perhaps paired with a cold Red Stripe or other pale lager while dreaming of azure seas, golden beaches and palm trees swaying gently in the breeze. Taken from thepopcornist.com