Ingredients with Measurements:
- 1 cup popcorn kernels
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup pecans, chopped
- 1/2 cup granulated sugar
- 1/4 cup water
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. Pop the popcorn kernels in a large pot with a lid over medium-high heat. Shake the pot occasionally until the popping stops.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, and vanilla extract. Stir until the sugar dissolves.
4. Increase the heat to high and bring the mixture to a boil. Attach the candy thermometer to the pot and let the mixture boil until it reaches 300°F (150°C).
5. Remove the pot from the heat and quickly stir in the baking soda and chopped pecans.
6. Pour the mixture over the popcorn and stir until the popcorn is coated evenly.
7. Spread the popcorn onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes.
8. While the popcorn is baking, make the caramel sauce. In a small pot, combine the granulated sugar and water. Heat over medium-high heat until the sugar dissolves.
9. Increase the heat to high and let the mixture boil until it turns a deep amber color. Remove from heat.
10. Once the popcorn is done baking, drizzle the caramel sauce over the top.
11. Let the popcorn cool completely before breaking it into pieces.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 250°F (120°C)
Serving size:
Makes about 10 cups of popcorn
Nutritional information:
Calories per serving: 350
Total fat: 22g
Saturated fat: 10g
Cholesterol: 41mg
Sodium: 180mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 29g
Protein: 2g
Substitutions for ingredients:
- Instead of pecans, you can use almonds or cashews.
- You can use honey instead of corn syrup.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt you add.
Variations:
- Add a pinch of cinnamon or nutmeg to the caramel sauce for a spiced flavor.
- Add 1/2 cup of chocolate chips to the popcorn before baking for a chocolatey twist.
- Use different types of nuts or a combination of nuts for a different flavor.
Tips and tricks:
- Use a large pot with a lid to prevent the popcorn from overflowing.
- Stir the popcorn every 10 minutes while baking to ensure it cooks evenly.
- Let the popcorn cool completely before breaking it into pieces to prevent it from sticking together.
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 out on 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 extra chopped nuts or sea salt over the top for added flavor.
Pairings:
Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
This popcorn makes a great snack on its own, but you can also serve it with fresh fruit or vegetables for a balanced snack.
Troubleshooting advice:
- If the caramel sauce is too thick, add a tablespoon of water and heat it up again.
- If the popcorn is too sticky, bake it for an additional 5-10 minutes.
Food safety advice:
Be careful when working with hot sugar as it can cause burns.
Food history:
Praline is a type of candy made from nuts and sugar that originated in France. Caramel popcorn became popular in the United States in the 1890s.
Flavor profiles:
This popcorn has a sweet and nutty flavor with a crunchy texture.
Serving suggestions:
Serve this popcorn as a snack during movie night or at a party.
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Taste: Sweet, Crunchy, Buttery, Nutty, Caramelized