I have wanted this caramel corn recipe for a very long time. Which is weird, because I am not, in general, a caramel corn person. No matter where it comes from, it’s usually a little sticky, a little cloying, a little heavy, a little stale. But I’m crazy about this caramel corn. I saw Twilight (part 1 and 2) last month, and basically, I am to this caramel corn as Edward Cullen is to Bella Swan. I’m in love with it! And I am destined to wrestle, for ever and ever, with a violent desire to eat it.
Most commercial caramel corns, or the specimens I’ve tasted, at least, don’t really taste like caramel. They only taste sweet. Gross! This one tasted like true caramel. It tasted like butter and brown sugar and heat - and, crucially, a little bit of salt. It was also studded with salted peanuts. (Amazing!)
So for a few years in a row, a group and myself vowed to give eachother homemade gifts for Christmas and trust me when I say, this Caramel Corn is the best gift ever! Some giveaway cookies in tins. I give away caramel corn in a bag. The problem is, it’s easy. And quick. And you can't stop making it once you start. The requests will become endless.
You pop some popcorn, and then you put it into a bowl. You make a caramel, and you cook it to 250 degrees. You quickly dump the hot caramel over the popcorn, and then you fold it in as well as you can, and then you add salted peanuts. Then comes the clincher: you bake it for one hour in a low oven. Not all caramel corn recipes include this step, but I think it’s the deal-sealer. In the oven, the caramel, which had started to harden as you stirred it into the popcorn, gets a chance to soften again. You can now stir it into the popcorn more easily and evenly. The whole, gooey mess will crisp spectacularly as it cools, and the kitchen will smell outrageous, and then you will turn into Edward Cullen. I’m so sorry.One last thing: don’t be upset if the peanuts don’t seem to want to stay mixed in with the popcorn. Heaven is the handful of caramel-coated peanuts left in the container after the popcorn is gone.
Here's the recipe:
Caramel Corn with Salted Peanuts:
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted1 cup packed light brown sugar¼ cup light corn syrup6 Tbsp. unsalted butter, melted¼ tsp. salt½ tsp. baking soda2 tsp. vanilla extract1 cup lightly salted peanuts, roughly choppedPreheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.Store in an airtight container for up to 5 days.
Yield: about 10 cups
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