Ingredients with Measurements:
- 1/2 cup of popcorn kernels
- 1/2 cup of unsalted butter
- 1 cup of brown sugar
- 1/4 cup of corn syrup
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract
- 1/2 cup of Chinsuko (Okinawan shortbread) crumbs
Special equipment needed:
- Large pot with lid
- Baking sheet
- Parchment paper
- Candy thermometer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 250°F and line a baking sheet with parchment paper.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat until fully popped. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt, stirring constantly until the sugar has dissolved.
4. Increase the heat to medium-high and bring the mixture to a boil. Insert a candy thermometer and continue to boil until the temperature reaches 250°F.
5. Remove the pot from heat and stir in the baking soda and vanilla extract. The mixture will foam up, so be careful.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is fully coated.
7. Spread the popcorn onto the prepared baking sheet and sprinkle the Chinsuko crumbs over the top.
8. Bake the popcorn for 30 minutes, stirring every 10 minutes to ensure even baking.
9. Remove the popcorn from the oven and let it cool completely before breaking it into pieces.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 250°F
Serving size:
Makes 8 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 10g
Cholesterol: 41mg
Sodium: 305mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugar: 37g
Protein: 1g
Substitutions for ingredients:
- Chinsuko can be substituted with any type of shortbread cookie crumbs.
- Corn syrup can be substituted with honey or maple syrup.
Variations:
- Add chopped nuts or dried fruit to the popcorn before adding the caramel mixture.
- Use different types of cookie crumbs, such as graham crackers or Oreos.
Tips and tricks:
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Stir the popcorn frequently while baking to prevent burning.
- Let the popcorn cool completely before breaking it into pieces to prevent the caramel from sticking to your hands.
Storage instructions:
Store the popcorn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Reheat the popcorn in the oven at 250°F for 5-10 minutes to restore crispiness.
Presentation ideas:
Serve the popcorn in a large bowl or individual bags.
Garnishes:
Sprinkle additional Chinsuko crumbs over the top of the popcorn before serving.
Pairings:
Pair the popcorn with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
Serve the popcorn with fresh fruit or a salad for a balanced snack.
Troubleshooting advice:
- If the caramel is too thick, add a tablespoon of water to thin it out.
- If the popcorn is too sticky, spread it out on a baking sheet and bake it for an additional 5-10 minutes to dry it out.
Food safety advice:
- Be careful when working with hot caramel as it can cause burns.
- Store the popcorn in an airtight container to prevent moisture from making it soggy.
Food history:
Chinsuko is a traditional Okinawan shortbread cookie made with flour, sugar, and lard. It is often used in desserts and snacks, such as this caramel popcorn recipe.
Flavor profiles:
This recipe combines the sweet and buttery flavor of caramel with the crunchy texture of popcorn and the nutty flavor of Chinsuko crumbs.
Serving suggestions:
Serve the Chinsuko caramel popcorn as a snack or dessert for a sweet treat.
Related Categories
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Region: Japanese
Taste: Sweet, Salty, Caramelized, Crunchy