Popcorn sundae

Popcorn sundae

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1-2 tablespoons popcorn kernels
8 scoops Peanut brittle ice cream
60g Peanut brittle ice cream, peanut brittle only, roughly chopped
2 tablespoons dark chocolate chips

Caramel

Quantity Ingredient
230g caster sugar
250ml pouring cream
20g butter
1/2 teaspoon salt

Method

  1. Heat the vegetable oil in a medium saucepan over medium–high heat. Add the popcorn kernels, cover the pan and cook, shaking the pan occasionally, until all the popcorn has popped, about 2 minutes. Set aside.
  2. For the caramel, put the sugar and 60 ml water in a medium saucepan over medium–high heat and cook, without stirring, until the mixture is a dark amber colour, about 10 minutes. Add the cream, stirring, about one-third at a time. Stir in the butter and remove the pan from the heat. Add the salt and stir to combine. Set aside to let the caramel cool down to room temperature.
  3. Warm the caramel slightly in a small pan over medium heat just before assembling and serving your sundaes.
  4. To assemble, place layers of peanut brittle ice cream, popcorn, peanut brittle, chocolate chips and caramel in small wide glasses. Serve immediately.
Tags:
dig in
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owens
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