Golden Gaytime Popcorn - copycat recipe!

1. Corn Syrup stabilises the caramel to ensure sugar crystallisation doesn’t occur, plus makes it extra crisp and shiny. Common grocery item in the US and Canada ! Can be purchased online in Australia from USAFoods.com.au (here) and Amazon.

Glucose is a perfect substitute for corn syrupwhich is available in Australian supermarkets (baking aisle, clear thick syrup with honey consistency). Just a little harder to measure out because it’s so thick. However, the popcorn needs to be baked for 15 minutes longer (because glucose as higher water content).

2. Toffee or caramel essence –Store bought Gaytime has a stronger albeit more artificial caramel flavour than homemade. To replicate this, use a caramel or toffee essence. Otherwise, just stick with vanilla like normal caramel popcorn!

3. Baking soda/bi-carb –This makes the caramel coating become sort of foamy and increase in volume when you whisk it in. Helps with even coverage on the popcorn. Without, you end up with big globs of caramel.

4. Chocolate – Store bought Gaytime popcorn has ~50/50 white and dark chocolate drizzles. And rather skimpy at that! This homemade version is much more generous with the chocolate.

Use any mix of dark and white chocolate you want. I used about 25% white chocolate and 75% dark chocolate.

Be sure to use the right chocolate! Use chocolate purchased from the baking aisle (designed to melt smoothly) not eating chocolate (designed to NOT melt when warm!).

5. Biscuits – Any plain sweet biscuits will work here. Just something to sprinkle on the popcorn. The Gaytime Popcorn ingredients just lists “vanilla biscuits” for the crumbs used!

6. Storage – stays 100% crisp and fresh at least 1 week, probably more (caramel popcorn lasts 2 to 3 weeks). Be sure to keep it in an airtight container in a cool dry place. If it’s super hot and humid, fridge is best.

Nutritionper serving assuming 12 servings. It’s not diet food!