Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp liquorice powder
- Sea salt flakes, for sprinkling
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 2 tablespoons of vegetable oil over medium-high heat. Add the popcorn kernels and cover the pot with the lid. Shake the pot occasionally until the popping stops. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, salt, and liquorice powder. Stir until the sugar has dissolved.
4. Attach a candy thermometer to the pot and bring the mixture to a boil. Let it boil without stirring until it reaches 250°F (120°C).
5. Remove the pot from heat and stir in the baking soda. The mixture will foam up.
6. Pour the caramel over the popcorn and stir until the popcorn is coated.
7. Spread the popcorn onto the prepared baking sheet and sprinkle with sea salt flakes.
8. Bake in the preheated oven for 30 minutes, stirring every 10 minutes.
9. Remove from the oven and let cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 250°F (120°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 47g
Protein: 2g
Sodium: 420mg
Sugar: 38g
Substitutions for ingredients:
- Corn syrup can be substituted with honey or maple syrup.
- Liquorice powder can be substituted with anise extract.
Variations:
- Add chopped nuts or dried fruit to the popcorn before adding the caramel.
- Use different flavors of extract or powder to change the flavor of the caramel.
Tips and tricks:
- Use a large pot to prevent the popcorn from overflowing.
- Stir the caramel constantly to prevent it from burning.
- Let the popcorn cool completely before storing it.
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 in a preheated oven at 250°F (120°C) for 5-10 minutes.
Presentation ideas:
Serve the popcorn in a large bowl or individual cups.
Garnishes:
Garnish with extra sea salt flakes or chopped liquorice candy.
Pairings:
Pair with a cold glass of milk or a hot cup of tea.
Suggested side dishes:
Serve with fresh fruit or a vegetable platter.
Troubleshooting advice:
- If the caramel is too thick, add a tablespoon of water and stir.
- If the popcorn is too sticky, spread it onto a baking sheet and bake in a preheated oven at 250°F (120°C) for 5-10 minutes.
Food safety advice:
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Let the popcorn cool completely before storing it.
Food history:
Liquorice has been used for centuries for medicinal purposes and as a flavoring agent in food and drinks.
Flavor profiles:
The salted liquorice caramel popcorn has a sweet and salty flavor with a hint of liquorice.
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: N/A