Popcorn

 

Now it time for the popcorn bit and I have found a little recipe for caramel popcorn. So go ahead and try it. Its quick, its easy, its fun, so give it a shot. You might just like it.

 

  • Ingredients

  • 8 cups popped popcorn (from 1/3 cup raw kernels), preferably air-popped

  • 1/2 cup chopped nuts, such as pecans, walnuts or macadamia (optional)

  • 1 cup packed light brown sugar

  • 1/2 cup corn syrup

  • 1 Tbsp. butter

  • 1/2 tsp. salt

  • 1/4 tsp. baking soda

Method

A hot-air corn popper makes fat-free popcorn, but if you do not have one, pop the corn in a heavy pan in 2 tsp. vegetable oil.

Preheat oven to 300 degrees F. Spread popcorn and nuts, if using, on a baking sheet with sides and set aside.

In a heavy medium saucepan, combine sugar, corn syrup, butter and salt; bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and cook until the mixture reaches 250 degrees F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball). This will take 2 to 3 minutes. Remove pan from the heat and immediately stir in baking soda. Pour the mixture over the reserved popcorn and nuts, stirring until most of the kernels are coated.

Bake the popcorn for 15 minutes. Stir, coating any kernels that were not coated at the beginning. Bake 5 to 10 minutes longer, or until amber. (Longer baking produces a deeper caramel color and flavor.) Let cool for 2 minutes, or until the caramel has almost hardened. Gently break up large clumps and let cool completely.

 

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