Caramelised Pineapple Chilli Popcorn Food

CARAMELIZED PINEAPPLE SAUCE

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

SIMPLE CARAMELIZED PINEAPPLE

Steps:

• Slice pineapple into eight rings and cut each ring into 8 pieces.
• Warm butter in a large skillet over medium high heat. When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option).
• Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring. This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
• Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
• Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired. Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.

CARAMELIZED PINEAPPLE

Steps:

• Core and peel pineapple. Slice it lengthwise into eighths.
• Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Remove pineapple.
• Stir 3 tablespoons water into pan, and heat briefly; drizzle over pineapple. Serve with frozen yogurt, if desired.

CHILI-GARLIC POPCORN

Steps:

• Mix the smoked paprika, chili powder, garlic salt and onion powder together in a small bowl.
• Toss the popcorn and butter in a large bowl until well coated. Sprinkle the spice blend and Parmesan over the popcorn and toss well.

CARAMELISED PINEAPPLE & CHILLI POPCORN

Steps:

• Method • To make the pineapple syrup, pour the pineapple juice into a frying pan or wok (the wider the base, the better). Heat on a medium temperature, swirling the pan regularly to ensure that it doesn't burn at the bottom. • Do this until most of the liquid has evaporated and you're left with a about a tablespoon of intense pineapple syrup that has the consistency of honey. This might take up to an hour, so it's worth starting early and perhaps pouring yourself a glass of wine. • Pop the butter in a saucepan along with the sugar, salt and chilli. Heat on a low-medium temperature, stirring regularly to help the sugar to dissolve. • Once the mixture has thickened to a consistency similar to lemon curd, reduce your stirring and bring it slowly to the boil until bubbles start to appear all over the surface. • Once it starts bubbling, leave it to caramelise for 3 minutes without stirring. The colour will start to darken. • While waiting for the caramel to cook, fill a tablespoon with the pineapple syrup, so that it is ready to add to the mixture. Make sure that your popcorn is also ready and waiting in a big bowl that has plenty of room for some vigorous stirring. • After 3 minutes, take the caramel mixture off the heat and add the tablespoon of pineapple syrup to the frying pan or wok, stirring it in. • Immediately pour the mixture over the popcorn, stirring quickly to ensure that the popcorn is evenly coated before the caramel cools and hardens. • Put the popcorn on a baking tray and place it in the oven at 100°C for 30 minutes to evaporate off any remaining liquid and allow it to become deliciously crisp. • Take the popcorn out of the oven and leave it to cool. • Sit back and enjoy - perhaps paired with a cold Red Stripe or other pale lager while dreaming of azure seas, golden beaches and palm trees swaying gently in the breeze. Taken from thepopcornist.com

CARAMELISED PINEAPPLE & CHILLI POPCORN

Steps:

• To make the pineapple syrup, pour the pineapple juice into a frying pan or wok (the wider the base, the better). Heat on a medium temperature, swirling the pan regularly to ensure that it doesn't burn at the bottom.
• Do this until most of the liquid has evaporated and you're left with about a tablespoon of intense pineapple syrup that has the consistency of honey. This might take up to an hour, so it's worth starting early and perhaps pouring yourself a glass of wine.
• Pop the butter in a saucepan along with the sugar, salt and chilli. Heat on a low-medium temperature, stirring regularly to help the sugar to dissolve.
• Once the mixture has thickened to a consistency similar to lemon curd, reduce your stirring and bring it slowly to the boil until bubbles start to appear all over the surface.
• Once it starts bubbling, leave it to caramelise for 3 minutes without stirring. The colour will start to darken.
• While waiting for the caramel to cook, fill a tablespoon with the pineapple syrup, so that it is ready to add to the mixture. Make sure that your popcorn is also ready and waiting in a big bowl that has plenty of room for some vigorous stirring.
• After 3 minutes, take the caramel mixture off the heat and add the tablespoon of pineapple syrup to the frying pan, stirring it inches.
• Immediately pour the mixture over the popcorn, stirring quickly to ensure that the popcorn is evenly coated before the caramel cools and hardens.
• Put the popcorn on a baking tray and place it in the oven at 100°C for 30 minutes to evaporate off any remaining liquid and allow it to become deliciously crisp.
• Take the popcorn out of the oven and leave it to cool.
• Sit back and enjoy - perhaps paired with an elegant Sauternes while dreaming of azure seas, golden beaches and palm trees swaying gently in the breeze.
• From ThePopcornist.com.

CARAMELIZED PINEAPPLE WITH HOT CHOCOLATE SAUCE

Steps:

• Preheat the broiler or grill.
• Cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. Cut into quarters and then into about three pieces again lengthwise so you have wedges of pineapple. Cut out the woody core and arrange the pineapple in a shallow dish.
• Chop the chocolate and place it and the rum into a bowl over hot water. (Bring the water to a boil, then remove it from the heat and place the bowl of chocolate and rum on top.) Stir melted mixture thoroughly, then add the cream plus any juice that has gathered in the plate of fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person.
• Thread the pineapple onto the skewers. Lay the pineapple kebabs on a sheet of foil and sprinkle them with brown sugar. Either broil or grill the pineapple until it caramelizes and scorches along the edges.
• Take the kebabs from the broiler or grill and lay them on a large plate. Let guests take kebabs as they want, dipping the pineapple skewers into the hot chocolate sauce.

CHILI CHEESE POPCORN

Steps:

• Place popcorn in a large bowl. Combine butter, chili powder and salt; pour over popcorn. , Spread in a 15x10x1-in. baking pan; sprinkle with Parmesan cheese. Broil 6 in. from the heat for 2-3 minutes or until the cheese is melted. Toss well to coat. Store in an airtight container.

SPICED CHILLI POPCORN

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the natural microwave popcorn pouch (or popcorn kernels) following pack instructions.
• Meanwhile, mix together chilli flakes, cracked black pepper and mixed spice. Toss the popcorn with the spice mix, then tip onto a large baking tray and place in the oven for 5 mins until the corn is crisp and the spices are fragrant.
• Sprinkle with a pinch of salt and eat warm or once cooled. Will keep in an airtight container for up to a week.

CHILI-LIME GRILLED PINEAPPLE

Steps:

• Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting., Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

CHILLI POPCORN

Steps:

• Heat half of the Oil in a large pan ,add the Popcorn kernels and cover tightly cook until the popping stops shake the pan occasionally to prevent burning ( If you are using Microwave popcorn ,follow the instuctions on the packet and go on to step 2 ).
• Empty the Popcorn into a bowl
• Add the rest of the Oil with the Garlic and Chillies to the pan and cook gently for around 30 seconds or until the ingredients are blended
• Return the Popcorn to the pan and toss together over a gentle heat for a further 30 seconds.
• Pour into a bowl and allow to cool.
• Serve at room temprature.

CHILI TACO POPCORN

Steps:

• Mix butter, taco seasoning, hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.