Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 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 pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 250°F.
2. Pop the popcorn kernels according to package instructions and set aside.
3. In a large pot, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Once the mixture comes to a boil, stop stirring and let it cook for 4 minutes.
5. Remove the pot from heat and stir in baking soda and vanilla extract.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Bake for 1 hour, stirring every 15 minutes.
9. Remove from oven and let cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 4 minutes
Temperature:
Preheat oven to 250°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 383
Fat: 19g
Saturated Fat: 12g
Cholesterol: 51mg
Sodium: 320mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 47g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt added to the caramel mixture.
- You can use light corn syrup instead of regular corn syrup.
Variations:
- Add chopped nuts, such as peanuts or almonds, to the caramel popcorn.
- Drizzle melted chocolate over the cooled caramel popcorn.
- Add a pinch of cinnamon to the caramel mixture for a spiced flavor.
Tips and tricks:
- Use a candy thermometer to ensure that the caramel mixture reaches the correct temperature.
- Stir the popcorn frequently while it's baking to prevent it from burning.
- Let the caramel popcorn cool completely before storing it in an airtight container.
Storage instructions:
Store the caramel popcorn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the caramel popcorn, spread it onto a baking sheet and bake in a preheated 250°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the caramel popcorn in a large bowl or individual cups.
Garnishes:
Sprinkle sea salt over the caramel popcorn for a salty-sweet flavor.
Pairings:
Serve the caramel popcorn with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
This recipe is a snack and does not require any side dishes.
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until it reaches the desired consistency.
- If the popcorn is too soggy, spread it onto a baking sheet and bake in a preheated 250°F oven for an additional 10-15 minutes.
Food safety advice:
- Be careful when working with hot caramel as it can cause severe burns.
- Store the caramel popcorn in an airtight container to prevent it from becoming stale.
Food history:
Caramel popcorn has been a popular snack in the United States since the 1890s.
Flavor profiles:
This recipe has a sweet and buttery flavor with a crunchy texture.
Serving suggestions:
Serve the caramel popcorn as a snack or dessert.
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Taste: Sweet, Salty, Crunchy, Caramelized