Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup creamy peanut butter
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large pot with a lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add the popcorn kernels and cover with the lid. Shake the pot occasionally until the popping slows down. Remove from heat and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir until the sugar dissolves.
4. Attach the candy thermometer to the saucepan and continue to cook the mixture, stirring occasionally, until it reaches 250°F (120°C).
5. Remove the saucepan from heat and stir in the baking soda and peanut butter until smooth.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
7. Spread the popcorn onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes.
8. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 250°F (120°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 10g
Cholesterol: 40mg
Sodium: 410mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 45g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt to 1/4 teaspoon.
- You can use honey instead of corn syrup.
- You can use crunchy peanut butter instead of creamy peanut butter.
Variations:
- Add 1/2 cup of chopped peanuts to the popcorn before adding the caramel mixture.
- Drizzle melted chocolate over the popcorn after it has cooled.
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 mixture reaches the correct temperature.
- Stir the popcorn every 10 minutes while baking to ensure even coating.
Storage instructions:
Store the popcorn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the popcorn, spread it onto a baking sheet and bake at 250°F (120°C) for 5-10 minutes.
Presentation ideas:
Serve the popcorn in a large bowl or individual cups.
Garnishes:
Sprinkle sea salt over the popcorn for a sweet and salty flavor.
Pairings:
Serve the popcorn with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
Serve the popcorn with fresh fruit or a vegetable platter.
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until smooth.
- If the popcorn is not evenly coated, use a spatula to gently fold the popcorn until it is coated.
Food safety advice:
- Use a candy thermometer to ensure that the caramel mixture reaches the correct temperature to prevent foodborne illness.
- Store the popcorn in an airtight container to prevent contamination.
Food history:
Popcorn has been a popular snack for centuries, dating back to ancient civilizations in the Americas. Caramel popcorn became popular in the early 1900s and has remained a favorite snack ever since.
Flavor profiles:
This recipe combines the sweet and salty flavors of caramel and peanut butter with the crunchy texture of popcorn.
Serving suggestions:
Serve this popcorn as a snack during movie night or as a dessert at a party.
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Taste: Sweet, Salty, Nutty, Caramelized