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 tsp salt
- 1/2 tsp baking soda
- 1/4 cup salty liquorice powder
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).
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat. Shake the pot occasionally until the popping slows down.
3. Transfer the popped popcorn to a large mixing bowl and set aside.
4. In a separate pot, melt the butter over medium heat.
5. Add the brown sugar, corn syrup, and salt to the melted butter. Stir until the sugar dissolves.
6. Increase the heat to medium-high and bring the mixture to a boil.
7. Insert a candy thermometer into the pot and continue boiling until the temperature reaches 250°F (120°C).
8. Remove the pot from the heat and stir in the baking soda and salty liquorice powder.
9. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
10. Spread the popcorn onto a baking sheet lined with parchment paper.
11. Bake for 30 minutes, stirring every 10 minutes.
12. Remove from the oven and let cool before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 250°F (120°C).
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 385
Fat: 20g
Carbohydrates: 52g
Protein: 2g
Sodium: 382mg
Sugar: 46g
Substitutions for ingredients:
- Salty liquorice powder can be substituted with regular liquorice powder or omitted altogether.
Variations:
- Add chopped nuts or dried fruit to the popcorn mixture before baking.
- Use different flavored extracts, such as vanilla or almond, in place of the salty liquorice powder.
Tips and tricks:
- Be careful when handling the hot caramel mixture as it can cause serious burns.
- Use a large pot to prevent the popcorn from overflowing during popping.
- Stir the popcorn mixture gently to avoid breaking the popcorn.
Storage instructions:
Store the popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the popcorn in the oven at 250°F (120°C) for 5-10 minutes.
Presentation ideas:
Serve the popcorn in a large bowl or individual cups.
Garnishes:
Sprinkle additional salty liquorice powder on top of the popcorn before serving.
Pairings:
Pair the popcorn with a cold glass of milk or a hot cup of tea.
Suggested side dishes:
Serve the popcorn as a snack or dessert on its own.
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until the desired consistency is reached.
- If the popcorn is too sticky, bake it for an additional 5-10 minutes.
Food safety advice:
- Use a candy thermometer to ensure that the caramel mixture reaches the correct temperature.
- Do not touch the hot caramel mixture with your bare hands.
Food history:
Liquorice has been used for medicinal purposes for centuries and is believed to have originated in China.
Flavor profiles:
This recipe combines the sweetness of caramel with the salty and slightly bitter flavor of liquorice.
Serving suggestions:
Serve the popcorn as a snack or dessert at a party or movie night.
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