To start the month with a ‘pop’, I thought of making the classic maille poc-poc/popcorn. Loved by all, [I have yet to come across someone who does not!], popcorn can safely be popped at home on the stovetop or in the microwave and then customized by adding chocolate chips, mini marshmallows or crushed pretzels. Although it is traditionally associated with movie theatres and parties, I tend to think of popcorn when I come out of hospitals. Maybe it has something to do with the old lady street vendor stationed opposite Candos hospital during my medical student days. Can anyone tell me if she’s still there with her old machine and sweet-smelling popcorn?
MAILLE POC-POC/ CARAMEL POPCORN
10 cups popcorn, popped
1/4 cup firmly packed brown sugar
2 tbs light muscovado sugar
2 tbs maple syrup or honey
4 tbs unsalted butter, softened
- Preheat oven to 250 oF and line 2 baking trays with aluminium foil. Place popcorn in 2 large mixing bowls.
- Combine sugars, maple syrup, butter and vanilla in a heavy based sauce pan and cook over low heat.
- Bring the mixture to a boil and stir continuously to prevent burning. Remove from heat and cool slightly.
- Drizzle mixture over popcorn and toss well so that it is evenly coated. Transfer popcorn to baking trays.
- Bake for 30 minutes until golden. Rotate trays halfway through baking time to ensure even baking.
- Remove from oven and cool completely on trays before transferring to serving bowls. For 5 persons.