At this time of year, although Hallowe’en is to me a very Irish celebration, I do like a spot of Americana in my stomach as the autumn nights draw in. Glorious orange pumpkins, soups and stews spiked with smoky frankfurters or the same sausages battered and served up as corndogs, glistening sticky pecan pies and handfuls of crispy popcorn. They seem to have the right flavours for the season and sheer greed and a slightly abstract conversation made me wonder if I could perhaps multi task and turn the latter two into one dish for ultimate eating?
I wanted something slightly more grown up that the crunchy toffee coated popcorn I so desired as a child on cinema trips which now seems sickly sweet and artificial. Reading recipes for caramel corn made me think mine needed the adult twist of sea salt for sure, but I wanted something else to lift it and my memory went back to this lovely post for Rosemary Sea Salt Millionaires’ Shortbread that I’ve been meaning to make for yonks. Seeing that my rosemary bush was the only thing in the garden to survive the summer of slugmageddon decided it for me and that woody floral flavour would be my secret weapon.
Maple Rosemary Popcorn Pie: makes one 9″ pie (or 4 small ‘uns with tonnes leftover like me)
- 250 g sweet shortcrust pastry
- 3 tablespoons popping corn
- 1/2 teaspoon coconut oil
- 100g unsalted butter
- 50g golden syrup
- 50g maple syrup (use all golden if you don’t have maple)
- 150g golden caster sugar
- 3 eggs
- large pinch of sea salt (enough to just taste the salt)
- tablespoon chopped fresh rosemary
First start with your pastry. You can just use bought stuff for this, but if you’re making your own, may I recommend the sweet shortcrust by Dan Lepard in Short and Sweet? I’ve always had issues with my pastry shrinking no matter how well I chill it and this recipe is foolproof. I’m not going to write it all out because Dan explains it well elsewhere if you search, but really because if you’re buying a cookbook, it should be this one. Call it an early Christmas present…
Line your tart tin and chill the pastry again before blind baking for 15 minutes at 180℃ or until just colouring the palest golden shade. Leave to cool while you make your filling.
Place three tablespoons of raw popping corn kernels in a paper bag (I use leftover flour bags) and the smidge of coconut oil and fold the bag over loosely and microwave for about just under 2 minutes (I usually whip it out at 1.45 or it starts to burn) and voila! You have the quickest easiest popcorn possible. If doing something as delicious as this just carry as normal, but you’ve skipped the whole washing up stage.
Now melt the butter, sugar and syrups together in a pan. I’ve used unsalted butter because it’s too easy to overdo the salt with regular butter and then adding more salt, so have gone for a blank canvas, but obviously, you can improvise if you only have salted butter. Take the mixture off the heat and add in the chopped rosemary and the salt. Allow the mix to cool for about 10 minutes. Don’t skip this stage or your mix will be so liquid to pour in the case, you’ll stick everything in the kitchen to itself, you and the tart case as I did the first time.
Once the mix is cooled slightly, beat the eggs in it. They won’t curdle now you’ve reduced the temperature of the mix. Then stir the popcorn into the mix. You’ll need to do this fairly carefully and repeatedly as popcorn floats quite well and resists dunking unless really coaxed. I originally used this caramel corn which made it easier, but a) really isn’t very nice or worth the washing up and b) made the pie so sweet, the Scottish person I tried it on couldn’t eat it. Once your popcorn is entirely coated, pour the filling into the tin making sure you don’t overfill or the whole thing will stick. Bake the large case at 180℃ for about 40 minutes whereupon it should be golden brown but still slightly soft in the middle.
Remove from the oven and allow to cool and set slightly. Both this pie and the pecan pie it’s based on are best served slightly warm but not hot unless you want to remove several layers of skin from your mouth with molten sugar. This pie calls out to be served with clotted cream or really good vanilla ice cream. Just don’t expect as much crunch as pecan pie and you’ll love it. The popcorn is both soft and sugar coated crisp and the filling is like proper butter toffee with bite. The salt should be just enough to enhance the sweetness and the rosemary adds just enough interest to leave you guessing what the extra flavour is. Once I’d toned the sugar down, this was great.
If you like popcorn, you’ll love encasing in butter, sugar and syrup and then crisping it right up. If you don’t love popcorn, you’ll think this is just another American oddity, but to be honest, that’s why I rather liked it!