Craving that irresistible mix of toffee, vanilla, honeycomb, and chocolate from the iconic Aussie dessert? This Golden Gaytime popcorn copycat recipe brings all the nostalgic flavors of the beloved ice cream to a crunchy, sweet snack you can make at home. For an extra twist, try adding bits of candied orange peel to brighten up the flavor—it’s a simple addition that elevates this treat to the next level. Perfect for movie nights, parties, or just indulging your sweet tooth!
Ingredients:
- 1/2 cup popcorn kernels (or about 10 cups popped)
- 2 tbsp vegetable oil (for popping)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tbsp golden syrup (or light corn syrup)
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 cup crushed honeycomb (store-bought or homemade)
- 100g milk chocolate, melted (for drizzling)
- Optional: pinch of salt, chopped candied orange peel for a citrus twist
How to Make Golden Gaytime Popcorn (Step-by-Step) :
Heat oil in a large pot over medium heat and test with a few kernels. Once they pop, add the rest, shake to spread evenly, cover, and return to heat. Shake once as popping speeds up, then remove from heat when popping slows to about 3 seconds between pops. Transfer to a large bowl.
To make the caramel, melt the butter in a saucepan over medium heat, then add the brown sugar, corn syrup, and a pinch of salt, stirring just until combined. Once the mixture starts to bubble, let it simmer undisturbed for 4 minutes—do not stir, as this can cause the sugar to crystallize. Remove the pan from heat and quickly whisk in the vanilla and baking soda. The mixture will foam up and increase in volume, which helps create a light, even coating on the popcorn. Immediately pour the foamy caramel over the popcorn and toss quickly to coat before it begins to cool and harden.
Bake the caramel-coated popcorn in the oven at 120°C (250°F) for 45 minutes, giving it a gentle toss every 10 minutes. During the first few tosses, the caramel will soften and redistribute, helping to coat the popcorn more evenly. If you’re using glucose instead of corn syrup, extend the baking time by an extra 15 minutes to ensure it sets properly. Once done, remove from the oven and let it cool on the tray for about 20 minutes until the caramel hardens. Break the popcorn into chunks—no need to be exact, clumps make it extra fun to eat!
Make your popcorn a Gaytime treat!
Crush the biscuits into crumbs using a ziplock bag or mortar and pestle. Melt the chocolate in the microwave or over simmering water, then transfer it to a piping bag for easy, even drizzling—or use a spoon if you prefer. Drizzle the chocolate over the popcorn, aiming for even coverage, then sprinkle with biscuit crumbs while the chocolate is still wet so they stick well. Once set (or chilled in the fridge for 15 minutes), your Gaytime popcorn is ready to enjoy!
Golden Gaytime Popcorn Copycat Recipe
- Total Time: 55 minutes
Description
Enjoy the iconic Aussie treat in popcorn form! This Golden Gaytime popcorn combines buttery caramel, crunchy honeycomb, melted chocolate, and biscuit crumbs for a sweet, crunchy snack perfect for movie nights or parties.
Ingredients
-
½ cup popcorn kernels
-
2 tbsp vegetable oil
-
½ cup brown sugar
-
¼ cup unsalted butter
-
2 tbsp golden syrup (or corn syrup)
-
¼ tsp baking soda
-
½ tsp vanilla extract
-
½ cup crushed honeycomb
-
100g milk chocolate, melted
-
¼ cup biscuit crumbs
-
Pinch of salt
Instructions
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Pop the popcorn kernels in oil over medium heat; set aside in a large bowl.
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Melt butter, brown sugar, golden syrup, and salt in a saucepan; simmer 4 minutes without stirring.
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Remove from heat; whisk in vanilla and baking soda until foamy.
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Pour caramel over popcorn; toss to coat. Bake at 120°C (250°F) for 45 minutes, tossing every 10 minutes.
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Cool for 20 minutes, then break into chunks.
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Drizzle melted chocolate over popcorn and sprinkle with biscuit crumbs. Let set or chill for 15 minutes.
Notes
Use golden syrup for the best caramel texture; substitute corn syrup if needed
Crushing biscuits finely helps them stick better to the chocolate.
Store popcorn in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 28g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
