Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup crushed candy canes
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 250°F (121°C).
2. Line a baking sheet with parchment paper and set aside.
3. In a large pot, heat the popcorn kernels over medium-high heat until they start to pop. Cover the pot with a lid and shake it occasionally until the popping slows down.
4. Remove the pot from heat and transfer the popcorn to a large bowl. Discard any unpopped kernels.
5. In a separate pot, melt the butter over medium heat.
6. Add the granulated sugar, light corn syrup, and salt to the pot with the melted butter. Stir until the sugar dissolves.
7. Insert a candy thermometer into the pot and bring the mixture to a boil, stirring occasionally.
8. Once the mixture reaches 250°F (121°C), remove it from heat and stir in the baking soda and vanilla extract.
9. Pour the mixture over the popcorn and stir until the popcorn is evenly coated.
10. Spread the popcorn onto the prepared baking sheet and sprinkle the crushed candy canes over the top.
11. Bake the popcorn in the preheated oven for 15 minutes.
12. Remove the popcorn from the oven and let it cool completely before breaking it into pieces.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 250°F (121°C)
- Candy thermometer temperature: 250°F (121°C)
Serving size:
- This recipe makes about 8 cups of popcorn.
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 44g
- Protein: 1g
- Sodium: 290mg
- Sugar: 34g
Substitutions for ingredients:
- Instead of popcorn kernels, you can use pre-popped popcorn.
- Instead of unsalted butter, you can use salted butter and omit the salt.
- Instead of granulated sugar, you can use brown sugar.
- Instead of light corn syrup, you can use honey or maple syrup.
- Instead of candy canes, you can use other types of candy or sprinkles.
Variations:
- Instead of candy canes, you can use other types of holiday candy, such as chocolate chips or M&M's.
- You can add other flavors to the popcorn mixture, such as cinnamon or peppermint extract.
Tips and tricks:
- Be careful when working with the hot sugar mixture, as it can cause burns.
- Use a large pot to prevent the popcorn from overflowing.
- Stir the popcorn mixture quickly and thoroughly to ensure that all of the popcorn is coated.
- Store the popcorn in an airtight container to keep it fresh.
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 out on a baking sheet and bake it in a preheated 250°F (121°C) oven for 5-10 minutes, or until it is warm and crispy.
Presentation ideas:
- Serve the popcorn in a festive bowl or container.
- Sprinkle extra crushed candy canes or holiday sprinkles over the top for added color and flavor.
Garnishes:
- Crushed candy canes
- Holiday sprinkles
- Chocolate chips
- M&M's
Pairings:
- Hot cocoa
- Eggnog
- Mulled cider
Suggested side dishes:
- Cheese and crackers
- Veggie platter
- Fruit salad
Troubleshooting advice:
- If the popcorn mixture is too sticky, try adding more popcorn to the bowl and stirring it until it is evenly coated.
- If the popcorn is not crispy enough, bake it for an additional 5-10 minutes.
Food safety advice:
- Be careful when working with the hot sugar mixture, as it can cause burns.
- Store the popcorn in an airtight container to prevent it from going stale.
Food history:
- Popcorn has been a popular snack food for centuries, and was first cultivated by Native Americans.
- Candy canes were originally made in Germany in the 17th century, and were shaped like shepherd's crooks.
Flavor profiles:
- Sweet
- Salty
- Minty
Serving suggestions:
- Serve the popcorn as a holiday party snack or as a festive movie night treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A