Ingredients with Measurements:
- 8 cups popped popcorn
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, add the popped popcorn and set aside.
3. In a medium saucepan, combine the brown sugar, unsalted butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Once the mixture is boiling, stop stirring and let it cook for 5 minutes.
5. Remove the saucepan from the heat and stir in the baking soda and vanilla extract. The mixture will foam up.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
7. Spread the popcorn onto the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
8. Remove the baking sheet from the oven and let the caramel corn cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 250°F (120°C).
Serving size:
This recipe makes about 8 cups of caramel corn.
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 260mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 34g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt to 1/4 teaspoon.
- You can use honey or maple syrup instead of corn syrup.
Variations:
- Add 1 cup of peanuts or mixed nuts to the popcorn before adding the caramel mixture for a salty and sweet snack.
- Sprinkle sea salt over the caramel corn before baking for a salty-sweet flavor.
- Add 1/2 teaspoon of cinnamon to the caramel mixture for a spiced caramel corn.
Tips and tricks:
- Use an air popper or microwave popcorn to make the popcorn.
- Stir the popcorn and caramel mixture gently to avoid breaking the popcorn.
- Let the caramel corn cool completely before storing to avoid moisture.
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 on a baking sheet and bake at 250°F (120°C) for 10-15 minutes.
Presentation ideas:
Serve the caramel corn in a large bowl or in individual paper bags.
Garnishes:
Sprinkle sea salt or cinnamon over the caramel corn before serving.
Pairings:
Serve the caramel corn with apple cider or hot chocolate.
Suggested side dishes:
Serve the caramel corn with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the caramel corn is too sticky, bake it for an additional 10-15 minutes.
- If the caramel corn is too dry, reduce the baking time.
Food safety advice:
- Use oven mitts when handling the hot baking sheet.
- Let the caramel corn cool completely before serving to avoid burns.
Food history:
Caramel corn is a popular snack in the United States, especially during the fall and winter months.
Flavor profiles:
Caramel corn is sweet, buttery, and crunchy.
Serving suggestions:
Serve the caramel corn as a snack or dessert.
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Taste: Sweet, Salty, Crunchy, Caramelized