Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup chopped butter brickle candy
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat until all the kernels are popped. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt, and stir until the sugar has dissolved.
4. Attach the candy thermometer to the pot and bring the mixture to a boil. Let it boil for 5 minutes, stirring occasionally.
5. Remove the pot from heat and add the baking soda and vanilla extract. Stir until the mixture is foamy.
6. Pour the mixture over the popcorn and stir until all the popcorn is coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Sprinkle the chopped butter brickle candy on top of the popcorn.
9. Bake in the preheated oven for 30 minutes, stirring every 10 minutes.
10. Remove from the oven and let cool.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 250°F
Serving size:
- Makes 8 cups of popcorn
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 55g
- Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the mixture.
- Light corn syrup can be used instead of regular corn syrup.
- Heath bar or Skor bar can be used instead of butter brickle candy.
Variations:
- Add chopped nuts, such as pecans or almonds, to the popcorn for added crunch.
- Drizzle melted chocolate over the popcorn for a chocolate-covered version.
Tips and tricks:
- Use a large pot with a lid to prevent the popcorn from spilling over.
- Stir the popcorn every 10 minutes while baking to ensure even coating and prevent burning.
- Let the popcorn cool completely before serving to allow the coating to harden.
Storage instructions:
- Store the popcorn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the popcorn, spread it onto a baking sheet and bake in a preheated 250°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the popcorn in a large bowl or individual cups.
Garnishes:
- Sprinkle additional chopped butter brickle candy on top of the popcorn before serving.
Pairings:
- Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
- Fresh fruit, such as sliced apples or grapes, make a great accompaniment to the sweet and salty popcorn.
Troubleshooting advice:
- If the popcorn is too sticky, reduce the amount of corn syrup in the mixture.
- If the popcorn is not coated evenly, stir more frequently while baking.
Food safety advice:
- Use caution when working with hot sugar mixtures, as they can cause burns.
Food history:
- Butter brickle candy was first introduced in the 1930s by the Heath Company.
Flavor profiles:
- Sweet, salty, and crunchy.
Serving suggestions:
- Serve as a snack or dessert.
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