Golden Gaytime Popcorn - copycat recipe!
Recipe video above. I love Golden Gaytime Popcorn. But it's expensive. So I decided to create a homemade version - with a 68% saving! It costs $8.96 to make this recipe which equates to 5 packets of Gaytime Popcorn which costs $28.75 ($5.75 per packet). After inspecting the packet ingredients...
Ingredients
12 servings
Instructions
- Test oil - Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
- Pop - Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit - let's steam escape for crisper popcorn.
- Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.
- Preheat oven to 110°C/230°F (both fan and standard ovens).
- Combine - Melt butter in a saucepan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.
- Simmer - When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
- Baking soda "foamy" - Remove from heat then quickly whisk in caramel (toffee or vanilla) and baking soda. When you stop whisking, the caramel will foam and increase in volume.
- Coat popcorn - Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
- Spread popcorn on 2 large paper lined baking trays.
- Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).
- Cool - Remove from oven, leave to cool on the tray for 20 minutes. Then break up the popcorn - no need to be too pedantic, clumps are great!
- Crumbs - Place biscuits in a ziplock bag and bash into crumbs.
- Melt chocolate - Place chocolate in a heatproof bowl and microwave in 30 second increments on high, stirring in between, until melted and smooth - about 1 1/2 minutes. (If doing a small amount of white chocolate, reduce to 20 second increments).
- Piping bags - Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip. (Alternative: just drizzle with a spoon).
- Drizzle & crumb - Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.
- Fridge - Refrigerate for 15 minutes until the chocolate is firm. Gently break popcorn into pieces. EAT!
- Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!
Nutrition per serving
339kcal
💰 Cost Estimate
Total Ingredients
$570.00
$570.00
Per Serving
$48.00/serving
$48.00/serving
🏠 Savings
~$1140.00 vs buying!
~$1140.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| vegetable oil | 0.25 cup | $47.00 |
| popping corn | 0.5 cup | $47.00 |
| / 7 tbsp unsalted butter | 100 g | $110.00 |
| brown sugar | 1 cup | $30.00 |
| light corn syrup | 0.5 cup | $47.00 |
| cooking/ kosher salt | 0.5 tsp | $1.00 |
| toffee or caramel essence OR 1 tsp vanilla | 2 tsp | $152.00 |
| baking soda | 0.5 tsp | $1.00 |
| dark or white chocolate melts or chips | 0.25 cups | $29.00 |
| plain sweet biscuits | 4 | $106.00 |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...