Unlike soft caramel sauces, the crunchy butter rum caramel in this recipe would also be great for pralines — it's similar to the coating used for chocolate raisin rum truffles.
Caramel raisin popcorn balls
Makes about 12 popcorn balls
Ingredients:
- 1 tablespoon canola oil
- 1 cup unpopped popcorn
- 1/2 cup walnuts
- 1/2 cup raisins
- 3 cups sugar
- 1/4 cup rum (optional)
- 3 tablespoons butter
- 1 teaspoon vanilla
- 1 1/2 teaspoon salt
Directions:
1
Add the canola oil to a 4-quart saucepan and heat over high heat. When the oil is hot, add popping corn. Keep pan moving constantly. When the corn stops popping, remove from heat.
2
Pour popcorn into a bowl and add the raisins and walnuts. Set aside. Heat the sugar over moderate heat, keeping an eye on it.
3
Once the caramel starts browning at the edges, begin to drag the sugar towards towards the center to prevent any burnt spots.
4
When all the sugar has liquified, add rum (optional), butter, vanilla and salt. Be careful as the caramel will splatter. Stir in the popcorn, nuts and raisins, coating each piece.
5
Turn out onto a greased piece of aluminum foil. Allow to cool slightly.
6
Butter hands or wax paper heavily and shape the popcorn into balls about 3-1/2 inches in diameter. Set aside to cool completely.
More recipe ideas
Orange raisin scones
Chocolate raisin truffles
Oatmeal raisin cookies
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