The art of popping corn kernels in a saucepan is such a simple act, and yet it always has me squealing with delight every time I make it. There is something nostalgic about popcorn.
I should probably mention that I’ve been eating a LOT of popcorn lately. In the interests of full disclosure, I think I am addicted to it. So I’ve been finding excuses to use it more in my cooking.
One of my popcorn success stories are these tasty Popcorn Florentines which take the usual florentine and spin it on its head. Another non-traditional recipe from Chew Town that is definitely worth a try. A lot crunchy, a lot chocolatey, and a lot tasty.
We aren’t really lovers of glace cherries in this household, so you won’t find it in this recipe, but if you are a lover feel free to add them!
Popcorn Florentines (Gluten Free)
1/4 cup caster sugar
1/4 cup honey
2 1/2 cups plain popcorn, lightly crushed
1 cup slivered almonds, toasted
3/4 cup toasted coconut flakes
1/3 cup popcorn flour*
200g milk or dark chocolate
Preheat oven to 180°C.
In a large bowl mix popcorn, almond, coconut and popcorn flour until well combined.
Combine butter, sugar and honey in a small saucepan over medium-low heat until sugar is dissolved. Once dissolved, remove from heat and add to the popcorn mixture stirring well.
Place tablespoons of the mixture onto lined baking trays with 1cm clearance between each. Bake for 8 minutes or until golden. Allow to cool completely on trays before touching (the florentines will not stick together until completely cool).
Melt chocolate in the microwave and coat the underside of each florentine in melted chocolate and set aside to set.
*Popcorn flour is made by popping popcorn kernels and then blitzing until a fine