Ingredients with Measurements:
- 1 cup unpopped popcorn kernels
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup pecans, chopped
Special equipment needed:
- Large pot with lid
- Baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 250°F and line a baking sheet with parchment paper.
2. Pop the popcorn kernels according to package instructions and set aside.
3. In a large pot, melt the butter over medium heat.
4. Add the brown sugar, corn syrup, and salt to the pot and stir until combined.
5. Bring the mixture to a boil, stirring constantly.
6. Once the mixture reaches 250°F on a candy thermometer, remove from heat and stir in the vanilla extract.
7. Add the popped popcorn and chopped pecans to the pot and stir until evenly coated.
8. Spread the mixture onto the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
9. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 250°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 420
Total fat: 25g
Saturated fat: 11g
Cholesterol: 45mg
Sodium: 320mg
Total carbohydrates: 49g
Dietary fiber: 3g
Total sugars: 34g
Protein: 3g
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.
- Almonds or walnuts can be substituted for pecans.
Variations:
- Add 1 tsp of cinnamon to the mixture for a spiced flavor.
- Drizzle melted chocolate over the cooled caramel corn for a chocolatey twist.
- Use different types of nuts, such as almonds or walnuts, for a different flavor.
Tips and tricks:
- Stir the mixture constantly while it's boiling to prevent burning.
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Let the caramel corn cool completely before breaking it into pieces to prevent it from sticking together.
Storage instructions:
Store the caramel corn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the caramel corn, spread it out on a baking sheet and bake in a 250°F oven for 5-10 minutes, or until warm and crispy.
Presentation ideas:
Serve the caramel corn in a large bowl or on a platter for a party or gathering.
Garnishes:
Sprinkle extra chopped pecans on top of the caramel corn for added texture and flavor.
Pairings:
Serve the caramel corn with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
This recipe is a snack and does not require any side dishes.
Troubleshooting advice:
- If the caramel corn is too sticky, bake it for an additional 10-15 minutes to dry it out.
- If the caramel burns, reduce the heat and stir constantly to prevent further burning.
Food safety advice:
- Use caution when working with hot caramel.
- Let the caramel corn cool completely before serving to prevent burns.
Food history:
Caramel corn has been a popular snack in the United States since the late 1800s.
Flavor profiles:
This recipe has a sweet and nutty flavor with a crunchy texture.
Serving suggestions:
Serve the caramel corn as a snack or dessert.
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