Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy canes
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). Line a baking sheet with parchment paper.
2. 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. Once the popping slows down, remove the pot from the heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the sugar, corn syrup, and salt, and stir until the sugar has dissolved.
4. Attach the candy thermometer to the side of the pot and bring the mixture to a boil. Cook until the temperature reaches 300°F (150°C), stirring occasionally.
5. Remove the pot from the heat and stir in the baking soda and peppermint extract. The mixture will foam up, so be careful.
6. Pour the hot mixture over the popcorn and stir until the popcorn is evenly coated.
7. Spread the popcorn onto the prepared baking sheet and sprinkle with crushed peppermint candy canes.
8. Bake for 15-20 minutes, stirring occasionally, until the popcorn is crispy and the candy has melted.
9. Remove the baking sheet from the oven and let the popcorn cool completely before breaking it into pieces.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 250°F (120°C).
Serving size:
This recipe makes about 8 cups of popcorn.
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 8g
Cholesterol: 33mg
Sodium: 250mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 34g
Protein: 1g
Substitutions for ingredients:
- Instead of popcorn kernels, you can use pre-popped popcorn.
- Instead of unsalted butter, you can use salted butter and omit the salt.
- Instead of granulated sugar, you can use brown sugar.
- Instead of light corn syrup, you can use honey or maple syrup.
- Instead of peppermint extract, you can use vanilla extract or almond extract.
- Instead of crushed peppermint candy canes, you can use crushed candy-coated chocolates or sprinkles.
Variations:
- Add a few drops of red food coloring to the hot mixture for a festive pink color.
- Use different flavored extracts, such as almond or coconut, for a different flavor profile.
- Add chopped nuts or dried fruit to the popcorn for added texture and flavor.
Tips and Tricks:
- Be careful when working with hot sugar mixture, as it can cause burns.
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Stir the popcorn mixture gently to avoid breaking the popcorn.
- Store the popcorn in an airtight container at room temperature for up to a week.
Storage Instructions:
Store the popcorn in an airtight container at room temperature for up to a week.
Reheating Instructions:
To reheat the popcorn, spread it onto a baking sheet and bake at 250°F (120°C) for 5-10 minutes, until crispy.
Presentation Ideas:
Serve the popcorn in a festive bowl or tin for a holiday-themed presentation.
Garnishes:
Garnish the popcorn with additional crushed peppermint candy canes or sprinkles.
Pairings:
Serve the popcorn with hot cocoa or eggnog for a cozy winter treat.
Suggested Side Dishes:
This recipe is a snack and does not require any side dishes.
Troubleshooting Advice:
- If the sugar mixture is not reaching the correct temperature, increase the heat slightly and continue to stir.
- If the popcorn is not evenly coated, use a large spoon or spatula to gently stir the mixture until it is evenly distributed.
- If the popcorn is too sticky, bake it for a few more minutes to dry it out.
Food Safety Advice:
- Be careful when working with hot sugar mixture, as it can cause burns.
- Store the popcorn in an airtight container to prevent moisture from making it soggy.
Food History:
Popcorn has been a popular snack food for centuries, with evidence of popcorn being consumed in ancient Peru. Peppermint candy canes have been a popular holiday treat since the 17th century.
Flavor Profiles:
This recipe has a sweet and minty flavor profile, with a crispy texture.
Serving Suggestions:
Serve the popcorn as a snack or dessert at holiday parties or movie nights.
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