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.
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
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.