Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1/2 cup light corn syrup
- 1 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chopped Modjeska caramels
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Line a baking sheet with parchment paper and set aside.
3. 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.
4. Once the popping slows down, remove the pot from the heat and transfer the popcorn to a large bowl.
5. In a separate pot, melt the butter over medium heat.
6. Add the corn syrup, brown sugar, and salt to the melted butter and stir until combined.
7. Attach the candy thermometer to the pot and let the mixture come to a boil. Stir occasionally.
8. Once the mixture reaches 250°F, remove the pot from the heat and stir in the baking soda and vanilla extract.
9. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
10. Add the chopped Modjeska caramels to the popcorn and stir again.
11. Spread the popcorn onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes.
12. Remove the popcorn from the oven and let it cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 250°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 65g
Protein: 2g
Sodium: 330mg
Sugar: 50g
Substitutions for ingredients:
- Instead of Modjeska caramels, you can use regular caramels or any other type of candy.
- If you don't have light corn syrup, you can use honey or maple syrup instead.
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
Variations:
- Add chopped nuts or pretzels to the popcorn for extra crunch.
- Use different types of candy or chocolate chips to customize the flavor.
- Drizzle melted chocolate over the popcorn for a decadent treat.
Tips and tricks:
- Make sure to stir the caramel mixture constantly to prevent burning.
- Use oven mitts or a towel to handle the hot pot and baking sheet.
- Store the popcorn in an airtight container to keep it fresh.
Storage instructions:
Store the Modjeska 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 for 5-10 minutes, or until warm and crispy.
Presentation ideas:
Serve the Modjeska popcorn in a large bowl or individual cups for a fun and festive snack.
Garnishes:
Sprinkle sea salt or powdered sugar over the popcorn for an extra touch of flavor.
Pairings:
Pair the Modjeska popcorn with a cold glass of milk or your favorite hot beverage.
Suggested side dishes:
Serve the Modjeska popcorn as a dessert or snack on its own.
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 sticky, spread it out on a baking sheet and bake for an additional 10 minutes.
Food safety advice:
- Use caution when handling hot pots and baking sheets.
- Make sure to store the popcorn in an airtight container to prevent contamination.
Food history:
Modjeska caramels are a type of soft, chewy candy that originated in the late 1800s. They were named after the famous Polish actress Helena Modjeska, who was known for her love of sweets.
Flavor profiles:
The Modjeska popcorn is sweet, salty, and buttery, with a rich caramel flavor and chewy bits of candy.
Serving suggestions:
Serve the Modjeska popcorn as a snack or dessert for any occasion.
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Taste: Buttery, Sweet, Salty, Caramelized