Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 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
- Baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat. Shake the pot occasionally until the popping slows down. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat.
4. Add the brown sugar, corn syrup, and salt to the melted butter. Stir until the sugar has dissolved.
5. Attach a candy thermometer to the pot and let the mixture boil until it reaches 250°F.
6. Remove the pot from heat and stir in the baking soda and vanilla extract.
7. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
8. Spread the popcorn out on a baking sheet lined with parchment paper.
9. Bake the popcorn for 30 minutes, stirring every 10 minutes.
10. Remove the popcorn from the oven and let it cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 250°F.
Serving size:
This recipe makes approximately 8 cups of caramel popcorn.
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 40g
Protein: 2g
Sodium: 240mg
Sugar: 35g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Light corn syrup can be used instead of regular corn syrup.
- White sugar can be used instead of brown sugar.
Variations:
- Add 1 cup of peanuts or other nuts to the popcorn before adding the caramel mixture.
- Drizzle melted chocolate over the cooled caramel popcorn.
- Add 1 teaspoon of cinnamon to the caramel mixture for a spiced popcorn.
Tips and tricks:
- Use a large pot with a lid to prevent the popcorn from overflowing.
- Stir the caramel mixture constantly to prevent it from burning.
- Let the popcorn cool completely before storing to prevent it from becoming soggy.
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 out on a baking sheet and bake in a preheated 250°F oven for 5-10 minutes.
Presentation ideas:
Serve the caramel popcorn in a large bowl or individual bags.
Garnishes:
Sprinkle sea salt or chopped nuts over the caramel popcorn for added flavor and texture.
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 a side dish.
Troubleshooting advice:
- If the caramel mixture becomes too thick, add a tablespoon of water and stir until it reaches the desired consistency.
- If the popcorn becomes soggy, spread it out on a baking sheet and bake in a preheated 250°F oven for 5-10 minutes.
Food safety advice:
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature to prevent foodborne illness.
- Store the caramel popcorn in an airtight container to prevent contamination.
Food history:
Popcorn has been a popular snack for centuries. The first recorded popcorn recipe was found in a 16th-century Aztec manuscript.
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.
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Taste: Sweet, Salty, Crunchy, Caramelized, Buttery