Ingredients with Measurements:
- 1 cup popcorn kernels
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup glucose syrup
- 1/2 tsp salt
- 1/2 tsp baking soda
Special equipment needed:
- Large pot with lid
- Candy thermometer
- 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 pot with a lid, heat the popcorn kernels over medium-high heat until they start to pop. Shake the pot occasionally to prevent burning.
3. Once the popping slows down, remove the pot from the heat and pour the popcorn into a large bowl.
4. In the same pot, melt the butter over medium heat. Add the brown sugar, glucose syrup, and salt, and stir until combined.
5. Attach the candy thermometer to the side of the pot and bring the mixture to a boil, stirring constantly.
6. Let the mixture boil for 5 minutes without stirring, until it reaches 250°F (120°C) on the candy thermometer.
7. Remove the pot from the heat and quickly stir in the baking soda. The mixture will foam up.
8. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
9. Spread the popcorn onto the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
10. Remove the popcorn from the oven and let it cool completely before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Oven temperature: 250°F (120°C)
- Caramel mixture temperature: 250°F (120°C)
Serving size:
- This recipe makes about 8 cups of caramel popcorn.
Nutritional information:
- Calories: 350 per serving
- Fat: 16g
- Carbohydrates: 50g
- Protein: 2g
- Fiber: 2g
- Sugar: 38g
Substitutions for ingredients:
- Glucose syrup can be substituted with corn syrup or honey.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the caramel mixture before pouring it over the popcorn.
- Sprinkle sea salt or cinnamon over the popcorn before baking for a different flavor.
Tips and tricks:
- Use a large pot with a lid to prevent the popcorn from overflowing.
- Stir the caramel mixture constantly to prevent burning.
- Let the 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 popcorn, spread it out on a baking sheet and bake at 250°F (120°C) for 5-10 minutes.
Presentation ideas:
- Serve the caramel popcorn in a large bowl or individual cups.
- Sprinkle extra sea salt or cinnamon over the popcorn for a decorative touch.
Garnishes:
- Sprinkle chopped nuts or dried fruit over the popcorn for added texture and flavor.
Pairings:
- Serve the caramel popcorn with a cold glass of milk or a hot cup of tea.
Suggested side dishes:
- Serve the caramel popcorn as a snack or dessert on its own.
Troubleshooting advice:
- If the caramel mixture is too thin, cook it for a few more minutes until it thickens.
- If the popcorn is too sticky, spread it out on a baking sheet and bake it for an additional 10-15 minutes.
Food safety advice:
- Use caution when working with hot caramel mixture to prevent burns.
- Store the popcorn in an airtight container to prevent moisture from getting in.
Food history:
- Popcorn has been a popular snack for centuries, dating back to ancient civilizations in Central and South America.
Flavor profiles:
- This recipe has a sweet and salty flavor with a crunchy texture.
Serving suggestions:
- Serve the caramel popcorn as a snack or dessert at parties or movie nights.
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Taste: Sweet, Salty, Caramelized, Crunchy