Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup sweetened condensed milk
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup paçoca (Brazilian peanut candy), crushed
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).
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat. Shake the pot occasionally until the popping stops.
3. Line a baking sheet with parchment paper and spread the popcorn evenly on it.
4. In a saucepan, melt the butter over medium heat.
5. Add the brown sugar, corn syrup, sweetened condensed milk, and salt to the saucepan. Stir until everything is combined.
6. Attach the candy thermometer to the side of the saucepan and cook the mixture until it reaches 250°F (120°C).
7. Remove the saucepan from the heat and stir in the vanilla extract.
8. Pour the caramel sauce over the popcorn and use a spatula to mix everything together.
9. Bake the popcorn in the oven for 20 minutes.
10. Remove the popcorn from the oven and sprinkle the crushed paçoca over it.
11. Let the popcorn cool completely before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 250°F (120°C)
Serving size:
- This recipe makes about 6 cups of popcorn.
Nutritional information:
- Calories per serving: 350
- Fat per serving: 18g
- Carbohydrates per serving: 46g
- Protein per serving: 4g
Substitutions for ingredients:
- Instead of paçoca, you can use crushed peanuts or any other nut of your choice.
Variations:
- Add a sprinkle of sea salt on top of the popcorn for a sweet and salty flavor.
- Use different types of candy or chocolate to mix in with the popcorn.
Tips and tricks:
- Make sure to use a large pot with a lid to prevent the popcorn from overflowing.
- Use a candy thermometer to ensure that the caramel sauce reaches the right temperature.
- Let the popcorn cool completely before serving to prevent the caramel from sticking together.
Storage instructions:
- Store the popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the popcorn, spread it out on a baking sheet and bake in the oven at 250°F (120°C) for 5-10 minutes.
Presentation ideas:
- Serve the popcorn in a large bowl or individual cups.
Garnishes:
- Crushed paçoca or peanuts on top of the popcorn.
Pairings:
- Serve with a cold glass of milk or your favorite beverage.
Suggested side dishes:
- Fresh fruit or a side salad.
Troubleshooting advice:
- If the caramel sauce 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 in the oven for an additional 5-10 minutes.
Food safety advice:
- Use caution when working with hot caramel sauce.
Food history:
- Paçoca is a traditional Brazilian candy made from ground peanuts, sugar, and salt.
Flavor profiles:
- Sweet, nutty, and caramelized.
Serving suggestions:
- Serve as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian
Taste: Sweet, Salty, Crunchy, Caramelized, Nutty