Ingredients with Measurements:
- 10 cups of popped popcorn
- 1 cup of unsalted butter
- 2 cups of brown sugar
- 1/2 cup of corn syrup
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking soda
Special equipment needed:
- Large mixing bowl
- Large baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat your oven to 250°F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large mixing bowl, add the popped popcorn and set aside.
4. In a medium saucepan, melt the butter over medium heat.
5. Add the brown sugar, corn syrup, and salt to the melted butter and stir until combined.
6. Bring the mixture to a boil, stirring constantly.
7. Once the mixture reaches 250°F on a candy thermometer, remove it from the heat.
8. Stir in the vanilla extract and baking soda until well combined.
9. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
10. Spread the popcorn mixture onto the prepared baking sheet in clusters.
11. Bake for 45 minutes, stirring every 15 minutes.
12. Remove from the oven and let cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
250°F
Serving size:
This recipe makes 10 servings.
Nutritional information:
Calories per serving: 380
Total fat: 20g
Saturated fat: 12g
Cholesterol: 50mg
Sodium: 360mg
Total carbohydrates: 52g
Dietary fiber: 1g
Total sugars: 45g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but be sure to omit the salt in the recipe.
- Light corn syrup can be used instead of regular corn syrup.
Variations:
- Add chopped nuts or chocolate chips to the popcorn mixture before baking.
- Drizzle melted chocolate over the cooled clusters for a chocolate-covered caramel corn treat.
Tips and tricks:
- Be sure to stir the caramel mixture constantly to prevent burning.
- Use oven mitts when handling the hot caramel mixture.
- Let the clusters cool completely before breaking them apart.
Storage instructions:
Store the caramel corn clusters in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the clusters, place them on a baking sheet and bake at 250°F for 5-10 minutes.
Presentation ideas:
Serve the caramel corn clusters in a large bowl or on a platter.
Garnishes:
- Dust the clusters with powdered sugar before serving.
- Top with a sprinkle of sea salt for a sweet and salty flavor.
Pairings:
- Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Cheese and crackers
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until the desired consistency is reached.
- If the clusters are too sticky, bake them for an additional 5-10 minutes.
Food safety advice:
- Use caution when handling the hot caramel mixture.
- Be sure to store the clusters in an airtight container to prevent moisture from getting in.
Food history:
Caramel corn has been a popular snack in the United States since the late 1800s.
Flavor profiles:
Sweet, buttery, and crunchy.
Serving suggestions:
Serve the caramel corn clusters as a snack or dessert.
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Taste: Sweet, Salty, Crunchy, Caramelized