Ingredients with Measurements:
- 1 cup popcorn kernels
- 1 cup unsalted butter
- 2 cups brown sugar
- 1 cup high-maltose corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
a. Preheat the oven to 250°F.
b. Pop the popcorn kernels in a large pot with a lid over medium-high heat until all the kernels have popped. Remove from heat and set aside.
c. In a separate pot, melt the butter over medium heat. Add the brown sugar, high-maltose corn syrup, and salt. Stir until the sugar has dissolved.
d. Bring the mixture to a boil, stirring occasionally. Once it reaches 250°F on the candy thermometer, remove from heat.
e. Add the baking soda and vanilla extract to the mixture and stir until well combined.
f. Pour the caramel mixture over the popcorn and stir until all the popcorn is coated.
g. Spread the popcorn out on a baking sheet lined with parchment paper.
h. Bake for 45 minutes, stirring every 15 minutes.
i. Remove from the oven and let cool before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 250°F.
Serving size:
This recipe makes about 8 cups of caramel corn.
Nutritional information:
Calories per serving: 400
Total fat: 20g
Saturated fat: 12g
Cholesterol: 50mg
Sodium: 400mg
Total carbohydrates: 55g
Dietary fiber: 2g
Total sugars: 40g
Protein: 2g
Substitutions for ingredients:
- High-maltose corn syrup can be substituted with corn syrup or honey.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
Variations:
- Add chopped nuts or dried fruit to the caramel corn mixture before baking.
- Use different flavors of extract, such as almond or maple, for a different taste.
Tips and tricks:
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature.
- Stir the popcorn and caramel mixture well to ensure all the popcorn is coated.
- Let the caramel corn cool completely before serving to ensure it is crispy.
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 at 250°F for 5-10 minutes.
Presentation ideas:
Serve the caramel corn in a large bowl or individual cups.
Garnishes:
Sprinkle sea salt or cinnamon on top of the caramel corn for added flavor.
Pairings:
Serve the caramel corn with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
Serve the caramel corn with fresh fruit or a salad for a balanced snack.
Troubleshooting advice:
If the caramel corn is too sticky, bake it for an additional 10-15 minutes to crisp it up.
Food safety advice:
Do not touch the hot caramel mixture with your hands as it can cause severe burns. Use oven mitts or a towel to handle the pot.
Food history:
Caramel corn has been a popular snack in the United States since the late 1800s.
Flavor profiles:
This caramel corn has a sweet and buttery flavor with a hint of salt.
Serving suggestions:
Serve the caramel corn as a snack during movie night or at a party.
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Taste: Sweet, Salty, Caramelized, Crunchy