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 vanilla extract
Special equipment needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat until fully popped. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir until the mixture is fully combined.
4. Attach the candy thermometer to the pot and bring the mixture to a boil. Cook, stirring occasionally, until the temperature reaches 250°F.
5. Remove the pot from heat and stir in the baking soda and vanilla extract. The mixture will foam up.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is fully coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Bake the popcorn for 45 minutes, stirring every 15 minutes.
9. Remove from the oven and let cool.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 250°F
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 300
Total fat: 16g
Saturated fat: 10g
Cholesterol: 41mg
Sodium: 280mg
Total carbohydrates: 40g
Dietary fiber: 1g
Total sugars: 33g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- Light corn syrup can be used instead of regular corn syrup.
Variations:
- Add 1 cup of peanuts or other nuts to the popcorn before adding the caramel.
- Drizzle melted chocolate over the cooled popcorn for a chocolate-caramel twist.
Tips and tricks:
- Use a large pot with a lid to prevent popcorn from flying out while popping.
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Stir the popcorn every 15 minutes while baking to ensure even coating.
Storage instructions:
Store the popcorn in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the popcorn in the oven at 250°F for 5-10 minutes.
Presentation ideas:
Serve the popcorn in a large bowl or individual cups.
Garnishes:
Sprinkle sea salt over the cooled popcorn for a salty-sweet flavor.
Pairings:
Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
This recipe is a snack and does not require any side dishes.
Troubleshooting advice:
- If the caramel is too hard, reduce the cooking time by a few degrees.
- If the popcorn is too sticky, reduce the amount of caramel used.
Food safety advice:
- Use a candy thermometer to ensure the caramel reaches the correct temperature to prevent foodborne illness.
- Store the popcorn in an airtight container to prevent contamination.
Food history:
Caramel popcorn has been a popular snack in the United States since the 1890s.
Flavor profiles:
This recipe has a sweet and buttery flavor with a hint of salt.
Serving suggestions:
Serve as a snack or dessert.
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Taste: Sweet, Salty, Crunchy, Caramelized, Buttery