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Golden Gaytime Popcorn - copycat recipe!
Recipe video above. I love Golden Gaytime Popcorn. But it's expensive. So I decided to create a homemade version - with a 68% saving! It costs $8.96 to make this recipe which equates to 5 packets of Gaytime Popcorn which costs $28.75 ($5.75 per packet). After inspecting the packet ingredients, it's just caramel popcorn drizzled with chocolate and sprinkled with biscuits crumbs. Easy!One batch makes 780g / 28oz, 12 cups = 5 packets of store-bought Golden Gaytime popcorn.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 55 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●bowl
- ●oven
- ●saucepan
- ●whisk
- ●microwave
📝 Preparation Steps
1
Popcorn
2
Test oil - Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
3
Pop - Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit - let's steam escape for crisper popcorn.
4
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.
5
Caramel:
6
Preheat oven to 110°C/230°F (both fan and standard ovens).
7
Combine - Melt butter in a saucepan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.
8
Simmer - When it starts to bubble, simmer for ⏱️ 4 minutes - DO NOT STIR!
9
Baking soda "foamy" - Remove from heat then quickly whisk in caramel (toffee or vanilla) and baking soda. When you stop whisking, the caramel will foam and increase in volume.
10
Coat popcorn - Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
11
Baking to crisp caramel coating:
12
Spread popcorn on 2 large paper lined baking trays.
13
Bake for ⏱️ 45 minutes, tossing every ⏱️ 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further ⏱️ 15 minutes).
14
Cool - Remove from oven, leave to cool on the tray for ⏱️ 20 minutes. Then break up the popcorn - no need to be too pedantic, clumps are great!
15
Drizzle and crumbs
16
Crumbs - Place biscuits in a ziplock bag and bash into crumbs.
17
Melt chocolate - Place chocolate in a heatproof bowl and microwave in ⏱️ 30 second increments on high, stirring in between, until melted and smooth - about 1 1/⏱️ 2 minutes. (If doing a small amount of white chocolate, reduce to ⏱️ 20 second increments).
18
Piping bags - Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip. (Alternative: just drizzle with a spoon).
19
Drizzle & crumb - Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.
20
Fridge - Refrigerate for ⏱️ 15 minutes until the chocolate is firm. Gently break popcorn into pieces. EAT!
21
Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!
Nutrition Facts
calories
339 kcal
fat Content
18 g
serving Size
46 g
fiber Content
1 g
sugar Content
40 g
sodium Content
166 mg
protein Content
1 g
trans Fat Content
0.3 g
cholesterol Content
19 mg
carbohydrate Content
47 g
saturated Fat Content
8 g
unsaturated Fat Content
7 g
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