Ingredients with Measurements:
- 1 cup unpopped popcorn kernels
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 box of Girl Scout Trefoil cookies, crushed into small pieces
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. Shake the pot occasionally to prevent burning. Once the popping slows down, remove the pot from the heat and set it 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 smooth.
4. Attach the candy thermometer to the pot and increase the heat to medium-high. Cook the mixture until it reaches 250°F, stirring occasionally.
5. Remove the pot from the heat and add the baking soda and vanilla extract. Stir until the mixture is light and foamy.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Sprinkle the crushed Trefoil cookies over the popcorn.
9. Bake the popcorn for 45 minutes, stirring every 15 minutes.
10. Remove the popcorn from the oven and let it cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 250°F.
Serving size:
This recipe makes 10-12 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 63g
Protein per serving: 3g
Substitutions for ingredients:
- You can use microwave popcorn instead of popping your own kernels.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use light corn syrup instead of regular corn syrup.
Variations:
- Add chopped nuts or dried fruit to the popcorn before baking.
- Use different types of Girl Scout cookies, such as Thin Mints or Samoas, instead of Trefoils.
Tips and tricks:
- Be careful when making the caramel mixture, as it can get very hot.
- Stir the popcorn frequently while baking to prevent burning.
- Store the popcorn in an airtight container to keep it fresh.
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 for 10-15 minutes.
Presentation ideas:
Serve the popcorn in a large bowl or individual cups.
Garnishes:
Sprinkle additional crushed Trefoil cookies on top of the popcorn before serving.
Pairings:
Serve the popcorn 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 could also serve it with fresh fruit or vegetables.
Troubleshooting advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until it reaches the desired consistency.
- If the popcorn is too sticky, spread it out on a baking sheet and bake at 250°F for an additional 10-15 minutes.
Food safety advice:
Be careful when working with hot caramel, as it can cause burns.
Food history:
Popcorn has been enjoyed for thousands of years, with evidence of popcorn being found in ancient Peruvian tombs. Caramel popcorn became popular in the United States in the late 1800s.
Flavor profiles:
This popcorn is sweet and crunchy, with a caramel flavor and a hint of vanilla.
Serving suggestions:
Serve this popcorn as a snack at a party or movie night.
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