Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups Pirulín candy, crushed
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, heat the butter over medium heat until melted. Add the popcorn kernels and stir to coat them with the butter.
3. Cover the pot with a lid and wait for the popcorn to start popping. 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 small saucepan, combine the sugar, corn syrup, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves.
6. Insert a candy thermometer into the saucepan and continue cooking 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 hot caramel mixture over the popcorn and stir to coat evenly.
9. Spread the popcorn onto the prepared baking sheet and bake for 10 minutes.
10. Remove the popcorn from the oven and sprinkle the crushed Pirulín candy over the top. Use a spatula to gently press the candy into the popcorn.
11. Let the popcorn cool completely before breaking it into pieces.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 250°F (120°C)
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 320 per serving
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 35mg
- Sodium: 200mg
- Total carbohydrates: 44g
- Dietary fiber: 2g
- Sugars: 32g
- Protein: 2g
Substitutions for ingredients:
- Instead of unsalted butter, you can use salted butter and omit the salt.
- Instead of Pirulín candy, you can use any other candy that can be crushed into small pieces.
Variations:
- Add chopped nuts or dried fruit to the popcorn before coating it with the caramel mixture.
- Use different flavors of candy to create different variations of this recipe.
Tips and tricks:
- Be careful when making the caramel mixture, as it can get very hot and cause burns.
- Use a large pot to prevent the popcorn from overflowing while popping.
- Crush the Pirulín candy into small pieces to make it easier to sprinkle over the popcorn.
Storage instructions:
- Store the Pirulín-covered popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the popcorn, spread it on a baking sheet and bake in a preheated 250°F (120°C) oven for 5-10 minutes.
Presentation ideas:
- Serve the Pirulín-covered popcorn in a large bowl or individual cups.
Garnishes:
- Sprinkle additional crushed Pirulín candy over the top of the popcorn for added sweetness.
Pairings:
- Serve this popcorn with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
- This popcorn can be served as a snack or dessert on its own.
Troubleshooting advice:
- If the caramel mixture 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 let it cool completely before breaking it into pieces.
Food safety advice:
- Be careful when handling hot caramel, as it can cause burns.
Food history:
- Pirulín candy is a popular Mexican candy that is made from a mixture of sugar, wheat flour, and vegetable oil.
Flavor profiles:
- This recipe combines the sweet and crunchy flavors of caramel and Pirulín candy with the salty and buttery flavors of popcorn.
Serving suggestions:
- Serve this popcorn as a snack or dessert at parties or movie nights.
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Region: Mexican