Chocolate & Caramel Popcorn Bars with POPCORN SHED

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In the last few years popcorn has become so much more than that ‘special snack’ you only ever got to eat in the cinema. Ten years ago, it was one of the main reasons we all went to visit the big screen, but now, you can quite literally eat it for breakfast, lunch and dinner with hundreds of brands offering an array of sweet and savoury flavours.

I guess you could call me somewhat of a popcorn fanatic, but I know I’m not alone (follow Chessie King on Instagram and Snapchat for daily popcorn updates). That’s why when Popcorn Shed got in touch and sent me their brand new selection of Popcorn flavours I was beyond excited to try them out in the kitchen. I’m a sucker for quality and the British family duo’s gourmet popcorn is made by hand, using all natural ingredients which are carefully sourced and lovingly crafted. It’s also gluten free which can only be a good thing.

You may have all seen my Popcorn Cupcake recipe, and those of you who follow my Insta account will have also seen my Toffee Popcorn layer cake, but it isn’t all about CAKE. Well, not now anyway, as I wanted to test out some Popcorn Bars.

Popcorn Shed’s Belgian Chocolate and Salted Caramel flavours were the perfect choice for this super simple recipe as I didn’t need to add any additional ingredients to load the bars with taste. Both flavours are so incredibly moreish that while we were testing I had to tear mine and Liam’s hands away from the packets so we we’re left with enough popcorn to actually bake with.

This Popcorn Bar recipe literally takes 10 minutes to make, plus 1 hour of impatient waiting while it sets then finally, only 5 minutes to gobble down. Trust me, one bite and you’re hooked.

Stay tuned for a new recipe with their Pecan Pie Popcorn flavour soon.

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Makes | 12 Bars

Preparation time | 10 minutes

Setting time | 1 hour


1 pack Popcorn Shed Salted Caramel

1 Pack Popcorn Shed Belgian Chocolate

3 tbsp unsalted butter

200g marshmallows

Squeeze of Golden Syrup


Prepare a 9×13 baking tin by greasing with a tbsp. of butter

Pour both packs of Popcorn Shed Popcorn into a mixing bowl and combine together evenly.

In a saucepan melt down the other 2 tbsp. butter and pour in all marshmallows.

Gentle stir until the marshmallow has melted down and is smooth

Pour the smooth marshmallow mixture over the popcorn and stir until all popcorn is coated.

Add your squeeze or two of golden syrup and stir through again before pouring into your baking tin and pressing down.

Let it set in the fridge for up to an hour, then cut it into 24 equal pieces and serve.

Popcorn & Salted Caramel Cupcakes

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We were told time and time again how long and tedious the house buying process was, but for some reason I always imagined it would run smoothly when our time came…have I ever told you I’m a dreamer?

It’s been almost 6 months of waiting, and while this is almost average in the length it takes, it feels like time has paused. Liam has been handling most of the paperwork, and to be honest I’ve left him to it, too many cooks and all that. Instead I’ve been focusing on the more fun things, such as decoration, and I’m itching to start shopping.

We have our eyes on the most beautiful sofas from Next Home, a two-seater and one snuggler chair, both equally perfect for those lazy movie nights. In our flat, unlike the vast majority, our movie nights were on a Sunday. To be more precise they were more like long movie afternoons and involved the usual suspects; popcorn, chocolate and plenty of tea.

Popcorn and tea were never much of a combination, but when you slather said popcorn over a salted caramel cupcake all kinds of wonderful things occur.

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Popcorn cupcakes

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Makes|12 cupcakes

Preparation time|1 hour

Baking time| 25 minutes


Salted Caramel

75g Caster Sugar

2 tbsp Water

75g Light Muscovado Sugar

50g Unsalted Butter

100ml Double Cream

1/2tsp Flaked Salt

Vanilla & Brown Sugar Cupcake

175g unsalted butter

175g light muscavado sugar

3 large free-range eggs

1 tsp vanilla extract

175g self-raising flour

Sweet and Salty popcorn for decoration

 

Salted Caramel Buttercream

160g salted butter, softened

200g icing sugar

Salted Caramel (see recipe here)


Start by making your salted and leave to one side – see my recipe here

 Preheat the oven to 170C and line your cupcake tray with cupcake cases.

Cream the butter and muscovado sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and mix to combine.

Sift the flour and baking powder into the bowl and fold through the mixture until smooth.

Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.

Leave to cool on a wire rack for an hour (or overnight in tupperware)

 

For Salted Caramel Buttercream

Cream the butter and icing sugar together until smooth then add ¾ of the salted caramel mixture, leaving ¼ for drizzling at the end.

Scoop into a piping bag with your chosen nozzle and pipe a small mound of icing on top.

Decorate the cupcakes with popcorn until the icing is completely covered then drizzle with the remaining salted caramel.

Heavenly