Golden Gaytime Popcorn – Copycat

This homemade version of Golden Gaytime Popcorn delivers the same irresistible mix of caramel-coated popcorn drizzled with chocolate and sprinkled with biscuit crumbs – but at a fraction of the cost! A batch makes 780g (12 cups), the equivalent of 5 store-bought packs. It starts with freshly popped corn, coated in a glossy caramel made with butter, brown sugar, and corn syrup for stability, then baked until crisp. Once cooled, the popcorn is finished with generous drizzles of chocolate and a scattering of biscuit crumbs, creating the perfect balance of crunch, sweetness, and texture. A fun, affordable treat that stays crisp for days and makes a fantastic edible gift.

Instructions

1. 1

   Heat oil in a large pot over medium heat. Test with a few kernels until they pop, then remove them.

2. 2

   Add remaining popcorn, shake pot to spread evenly, then cover with a lid. Once popping intensifies, shake gently once and crack lid slightly to release steam for crisp popcorn.

3. 3

   Remove from heat when popping slows (3 seconds between pops). Transfer popcorn to a very large bowl.

4. 4

   Preheat oven to 110°C/230°F. Melt butter in a saucepan over medium heat. Add sugar, corn syrup, and salt. Stir until combined.

5. 5

   When mixture bubbles, simmer without stirring for 4 minutes. Remove from heat and whisk in essence and baking soda until foamy.

6. 6

   Immediately pour caramel over popcorn, tossing until evenly coated as it cools and starts to harden.

7. 7

   Spread onto two large paper-lined trays. Bake for 45 minutes, tossing every 10 minutes. If using glucose, extend baking time by 15 minutes. Cool for 20 minutes, then break into pieces.

8. 8

   Crush biscuits into fine crumbs using a ziplock bag and rolling pin.

9. 9

   Melt chocolate in a microwave-safe bowl in 30-second bursts (20 seconds for small amounts of white chocolate), stirring until smooth. Transfer to a piping bag or drizzle with a spoon.

10. 10

    Push popcorn together into a single layer, drizzle chocolate generously, then immediately sprinkle biscuit crumbs. Refrigerate 15 minutes until chocolate is firm. Break apart and enjoy.

11. 11

    Store in an airtight container in a cool place for up to 1 week. Stays perfectly crisp!

Recipe Notes

• Corn syrup stabilises caramel to prevent crystallisation and adds shine. Glucose is a perfect substitute but makes the caramel wetter, so extend baking by 15 minutes. Glucose is widely available in Australian supermarkets.

• Caramel or toffee essence will mimic the stronger flavour of store-bought Gaytime popcorn. Vanilla can be used for a more natural flavour.

• Baking soda creates a foamy texture in the caramel, ensuring it coats popcorn evenly. Without it, caramel tends to clump.

• Chocolate – Use baking chocolate (melts or chips) rather than eating chocolate for smooth melting. Store-bought Gaytime popcorn uses 50/50 dark and white drizzle, but you can adjust the ratio to taste.

• Biscuits – Any plain sweet biscuit works. Store-bought versions use “vanilla biscuits” for the crumb topping.

• Storage – Keep in an airtight container in a cool, dry place. Lasts at least 1 week. If weather is hot and humid, refrigerate to keep chocolate firm and popcorn crisp.

• One batch makes 780g / 28oz (12 cups), which equals 5 packets of store-bought Gaytime popcorn. Costing $8.96, it’s about 68% cheaper than retail packs!