Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup barley malt syrup
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 250°F.
2. Pop popcorn kernels in a large pot with lid over medium-high heat until all kernels have popped. Remove from heat and set aside.
3. In a separate pot, melt butter over medium heat.
4. Add barley malt syrup, brown sugar, and salt to the melted butter. Stir until fully combined.
5. Attach candy thermometer to the pot and bring mixture to a boil, stirring constantly.
6. Once the mixture reaches 250°F, remove from heat and stir in baking soda.
7. Pour the caramel mixture over the popped popcorn and stir until all popcorn is coated.
8. Spread the popcorn evenly on a baking sheet lined with parchment paper.
9. Bake in preheated oven for 45 minutes, stirring every 15 minutes.
10. Remove from oven and let cool completely before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 250°F.
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 420
- Fat: 21g
- Carbohydrates: 58g
- Protein: 3g
Substitutions for ingredients:
- Barley malt syrup can be substituted with molasses or honey.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Unsalted butter can be substituted with coconut oil or vegan butter.
Variations:
- Add chopped nuts or dried fruit to the popcorn mixture before baking.
- Use different types of popcorn kernels, such as mushroom or butterfly kernels.
- Add spices such as cinnamon or nutmeg to the caramel mixture for added flavor.
Tips and tricks:
- Use a large pot with a lid to prevent popcorn from overflowing while popping.
- Stir the caramel mixture constantly to prevent burning.
- Let the popcorn cool completely before serving to allow the caramel to harden.
Storage instructions:
- Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat, place popcorn on a baking sheet and bake in a preheated oven at 250°F for 5-10 minutes.
Presentation ideas:
- Serve in a large bowl or individual paper bags.
- Sprinkle with sea salt or additional caramel drizzle for added flavor.
Garnishes:
- Chopped nuts or dried fruit
- Sea salt
Pairings:
- Hot cocoa or apple cider
Suggested side dishes:
- Cheese and crackers
- Fresh fruit
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until desired consistency is reached.
- If the popcorn is too sticky, bake for an additional 10-15 minutes.
Food safety advice:
- Use caution when working with hot caramel mixture.
- Do not leave popcorn unattended while baking.
Food history:
- Barley malt syrup is a natural sweetener made from sprouted barley grains. It has been used in baking and brewing for centuries.
Flavor profiles:
- Sweet, salty, and crunchy.
Serving suggestions:
- Serve as a snack or dessert.
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Taste: Sweet, Salty, Caramelized, Nutty