Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 250°F and line a baking sheet with parchment paper.
2. In a large pot with a lid, heat the vegetable oil over medium-high heat.
3. Add the popcorn kernels to the pot and cover with the lid. Shake the pot occasionally until the popping slows down.
4. Remove the pot from heat and transfer the popcorn to the prepared baking sheet.
5. In a separate pot, combine the sugar, butter, corn syrup, and salt over medium heat. Stir until the sugar is dissolved.
6. Attach a candy thermometer to the pot and let the mixture boil until it reaches 250°F.
7. Remove the pot from heat and stir in the baking soda.
8. Pour the caramel mixture over the popcorn and use a spatula to coat the popcorn evenly.
9. Bake the caramel popcorn for 30 minutes, stirring every 10 minutes.
10. Remove from the oven and let cool completely before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat oven to 250°F
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 44g
- Protein: 2g
- Sodium: 360mg
- Sugar: 30g
Substitutions for ingredients:
- Canola oil can be substituted for vegetable oil
- Brown sugar can be substituted for granulated sugar
- Honey can be substituted for corn syrup
Variations:
- Add 1/2 cup of peanuts or cashews to the popcorn before adding the caramel mixture
- Sprinkle sea salt over the caramel popcorn before baking for a sweet and salty flavor
Tips and tricks:
- Use a large pot to prevent the popcorn from spilling over while popping
- Stir the caramel mixture constantly to prevent burning
- Let the caramel popcorn cool completely before storing to prevent it from becoming soggy
Storage instructions:
- Store in an airtight container at room temperature for up to 1 week
Reheating instructions:
- To reheat, place the caramel popcorn on a baking sheet and bake at 250°F for 5-10 minutes until warm and crispy
Presentation ideas:
- Serve in a large bowl or individual paper bags for a fun and festive presentation
Garnishes:
- Drizzle melted chocolate over the caramel popcorn for a decadent treat
Pairings:
- Serve with a cold glass of milk or a hot cup of coffee
Suggested side dishes:
- Fresh fruit or vegetables for a healthy snack option
Troubleshooting advice:
- If the caramel popcorn is too sticky, bake for an additional 5-10 minutes to crisp it up
Food safety advice:
- Use caution when working with hot sugar as it can cause severe burns
Food history:
- Kettle corn originated in the United States and was traditionally made in cast iron kettles over an open flame
Flavor profiles:
- Sweet and crunchy with a hint of saltiness
Serving suggestions:
- Serve as a snack or dessert
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Taste: Sweet, Salty, Caramelized, Crunchy