Pop on over ...

.. next Monday for the Muhibbah Malaysian Monday round-up #11.

How’s Monday treating y’all?  Unfortunately, due to a combination of tiredness, busyness and lack of inspiration, I have nothing for you today. Well, when I say nothing, I mean nothing Malaysian.

Instead, please have some very addictive caramel corn. The recipe can be found over at Orangette, and I’d been meaning to make this for the longest time ever. The recipe isn’t too tricky, but you do need a candy/ sugar thermometer to complete it successfully. You’d also need a very large mixing bowl too, otherwise it’s hard to coat the popcorn evenly. (I’d split my popcorn between two bowl). Plus, small mixing bowls = popcorn flying out all over the kitchen floor.

The caramel corn is worth the effort though. Compared to other recipes that I’ve tried, this one stays crisp even after four or five days. And the flavour is far superior. I’ll definitely make it again, but next time, I’d add more peanuts. Just because.



Hope you have a great start to the week, and do keep those entries coming in for the Muhibbah Malaysian Monday round-up #11. If you send your entries in to its(dot)sharon(at)gmail(dot)com by Friday, I’ll be able to include your post. Thank you to all of you who have been supporting 3 Hungry Tummies and I in this venture, we truly appreciate your support :)


(edit: Thank you Jill from Mad about Macarons and Beth from Of Muses and Meringues for letting me know that there seems to be a problem with the comments form. I've just changed it to a pop-up form, and hope that helps. )

I made popcorn from scratch on the stove . To keep it crisp, pour it from the pan onto baking trays to cool. If it stays in the pan, it will absorb the moisture from the steam it released.