Ingredients with Measurements:
- 1 cup of popcorn kernels
- 1 cup of brown sugar
- 1/2 cup of unsalted butter
- 1/4 cup of corn syrup
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla extract
Special Equipment Needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat your oven to 250°F (120°C).
2. Line a baking sheet with parchment paper and set aside.
3. In a large pot with a lid, heat up the popcorn kernels over medium-high heat until they start to pop.
4. Once the popping slows down, remove the pot from the heat and set it aside.
5. In a separate pot, melt the butter over medium heat.
6. Add the brown sugar, corn syrup, and salt to the melted butter and stir until well combined.
7. Attach the candy thermometer to the side of the pot and continue to stir the mixture until it reaches 250°F (120°C).
8. Remove the pot from the heat and add the baking soda and vanilla extract to the mixture.
9. Stir the mixture until it becomes light and foamy.
10. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
11. Spread the popcorn onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
12. Once done, remove the popcorn from the oven and let it cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 250°F (120°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 10g
Cholesterol: 41mg
Sodium: 330mg
Total carbohydrates: 45g
Dietary fiber: 2g
Total sugars: 36g
Protein: 1g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- You can use honey instead of corn syrup.
- You can use salted butter instead of unsalted butter.
Variations:
- Add chopped nuts or dried fruit to the popcorn mixture before baking.
- Drizzle melted chocolate over the cooled popcorn for a sweet and salty treat.
- Add a pinch of cinnamon or nutmeg to the caramel mixture for a warm and spicy flavor.
Tips and Tricks:
- Make sure to stir the caramel mixture constantly to prevent it from burning.
- Use a candy thermometer to ensure that the caramel mixture reaches the right temperature.
- Let the popcorn cool completely before serving to ensure that the caramel hardens and becomes crunchy.
Storage Instructions:
Store the popcorn in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat the popcorn, spread it out on a baking sheet and bake at 250°F (120°C) for 5-10 minutes.
Presentation Ideas:
Serve the popcorn in a large bowl or in individual paper bags.
Garnishes:
Sprinkle sea salt over the cooled popcorn for a salty-sweet flavor.
Pairings:
Pair the popcorn with a cold glass of milk or a hot cup of coffee.
Suggested Side Dishes:
Serve the popcorn with fresh fruit or a vegetable platter.
Troubleshooting Advice:
- If the caramel mixture becomes too thick, add a tablespoon of water and stir until it becomes smooth again.
- If the popcorn becomes too soggy, spread it out on a baking sheet and bake at 250°F (120°C) for 10-15 minutes.
Food Safety Advice:
- Use caution when working with hot caramel as it can cause severe burns.
- Make sure to store the popcorn in an airtight container to prevent it from becoming stale.
Food History:
Popcorn has been enjoyed for thousands of years and was first cultivated by the indigenous people of Mexico.
Flavor Profiles:
This recipe has a sweet and crunchy flavor with a hint of saltiness.
Serving Suggestions:
Serve the popcorn as a snack or as a dessert.
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Taste: Sweet, Creamy, Caramelized, Nutty