Cooking with cordials is set to become a trend and here’s one delicious way to get in on the ground floor. Forget the beer nuts, delight taste buds with this moreish and mouth-watering snack, perfect for entertaining.
Ginger Spiced Caramel Popcorn with White Chocolate
– 1/2 cup, un-popped popcorn kernels (10 cups popped)
– 1/2 cup unsalted butter
– 1 cup packed light-brown sugar
– 1/4 cup Buderim Ginger Refresher Cordial
– 1 1/2 tsp ground cinnamon
– 3/4 tsp ground nutmeg
– 3/4 tsp ground ginger
– 1/4 tsp ground cloves
– 1/2 cup finely chopped Buderim Ginger Glace Ginger
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1/4 tsp baking soda
– 140g chopped white chocolate or white chocolate chips (or a combination of white and dark chocolate melted separately)
Preheat oven to 250 degrees.
Pop popcorn into a very large bowl, remove any un-popped kernels.
Melt butter in a medium saucepan over medium heat. Stir in brown sugar, ginger refresher, cinnamon, nutmeg, ground ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring.
Remove from heat and add in vanilla, glace ginger and baking soda and stir mixture until it thick and glossy.
Mix in glazed ginger and spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes.
Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated.
Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth.
Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
For more delicious Ginger recipes head over to the website at: Buderim Ginger.