Lyle's Golden Syrup and Pam's Caramel Popcorn

It’s a bit convoluted, but if you stick with me on this you’ll understand why I was compelled to make homemade caramel popcorn today.  (Please press the silent alarm to Whole30 headquarters.)

The other night John and I thought it would be fun to stop by to see our friends who recently returned from a trip to Sudan.  That’s right.  Sudan.  They are citizens so it is quite easy for them to go in and out.  Sigh.  Annnnnyway, they welcomed us in and we had a wonderful time catching up while sipping on some carrot-lemon juice. (Note that this entry is still healthy in its wording…)

As we were preparing to leave, Samir* presented us with 2 gifts from his country: 1) dried dates and 2) Lyle’s Golden Syrup.  I know.  You are shaking your head right now wondering why “Lyle’s”.  I’m not sure; all I know is that this was the golden syrup to purchase when we were in-country.  It was the basis of all things delicious although I hadn’t really delved into all of its fabulous potential.

Yesterday, I opened the cabinet and Lyle’s Golden Syrup spoke to me.  “Pam, I was a considerate gift.  What are you going to do with me?  Are you going to let me sit next to these dehydrated fish scales on the bottom shelf? Shouldn’t you put me to good use?’

I closed the door and grabbed my computer.  After searching Tasteofhome.com, Pinterest and looking at a few local recipes…I narrowed it down to some possibilities.  Once I looked through all the required ingredients to go with the golden syrup that made my decision substantially easier.  Many of the items in recipes nowadays are prepackaged and have yet to hit the local Egyptian market.  

“Where are you Schwann man?!?!”

(I may also insert that I deleted those ingredients/recipes that I felt did not personally go with golden syrup such as “donkey hoof,” but that’s personal taste.  Do what you want.)

So this afternoon I’ve popped popcorn, MADE MY OWN CARAMEL and then put them together in a delicious blend o’ heaven.  I even got a little saucy and added sea salt so that I could have SEA SALT CARAMEL POPCORN.  I’m so hep.

*Not his real name
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Here’s the recipe if you feel so inspired.  Of course, you may have to substitute something for “Lyle’s…”

Lyle-Pam’s Caramel Popcorn

1 C. unpopped popcorn, popped to equal about 6 quarts

1 C. butter

2 C. dark brown sugar

1/2 C. golden syrup

1 t. salt

1 t. baking soda

1/2 t. vanilla

Sea salt (optional)

Spread popped popcorn on 2-3 cake pans. Set aside.

Melt butter.  Add brown sugar, syrup and salt.  Stir constantly until boiling.  Do not stir for 5 minutes.  After 5 minutes, add baking soda and vanilla.  Stir until smooth.

Pour in a steady stream over the popcorn.

Stir with a wooden spoon.

Place in oven at 225º for 1 hour stirring every 15 minutes.  Add sea salt at last stir if desired.

Let cool.  Place in air tight containers.