Add a golden touch to spring with the palate friendly J.C. Le Roux La Vallée Méthode Cap Classique and homemade caramel honeycomb popcorn.
This divine, easy-to-make crunchy treat is a perfect match for the creamy, buttery tones of the elegant demi-sec Cap Classique that is made in the time-honoured French tradition of secondary bottle fermentation.
Envelop the popcorn in beautiful paper cones and add flutes of J.C. Le Roux La Vallée for an irresistible high tea or after work indulgence with friends.
Here is the recipe, courtesy of www.breadnbutter.co.za.
Caramel honeycomb popcorn with J.C. Le Roux La Vallée
Serves 4
Ingredients:
750 ml popped popcorn
125 ml store-bought honeycomb candy, crushed
120 ml castor sugar
30 ml water
50 g butter
Method:
1 Mix the crushed honeycomb and popcorn together in a large mixing bowl until well combined.
2 Place the castor sugar and water in a small saucepan over low heat. Leave to dissolve. Brush off any sugar crystals that form on the sides of the pan with a clean pastry brush dipped in hot water.
3 Turn up the heat (do not stir again) and cook until the sugar caramelises.
4 Remove the caramel from the heat and add the butter. Be careful: it will splatter. Stir until dissolved.
5 Pour the caramel over the popcorn and mix through, using a ladle.
6 Press the popcorn together with your hands to shape into balls.
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