Caramel popcorn!
I have been craving caramel popcorn for weeks, ever since I visited 
gretchening and we went to Chicago, and I got caramel popcorn at Union Station. (After seeing my 10th Empires show! \o/ They were amazing, by the way, I really recommend seeing them live if you get the chance.)
Anyway, caramel popcorn. I tried a bunch of different recipes I found on the internet, but they were all really flawed. So eventually I did what I should have done in the first place: I made popcorn the way I always make it, and I made caramel the way I always make it, and I combined them.
Caramel:
1/2 c butter (1 stick)
1-1/2 c brown sugar
I use salted butter these days, but if you don't, you can add 1/2 tsp or 1 tsp salt, to taste.
Melt these ingredients together over low heat until it starts to boil. Let it boil for about a minute, then pull it off the heat. Don't stir. You can swirl the pan around if you're like me and have to touch it.
Popcorn:
2/3 c kernels
2 tbsp veg oil
Put a couple of kernels into the pot, clamp on the lid, and put the heat on medium. When you hear the kernels pop, it's time for the rest of them. Put them in, put the lid on, shake the pot to coat them with oil. Back on medium heat. Shake the pot every few seconds until they start to pop. Let them pop until they slow down, then pull the pot off the heat and set it to the side. I use a pot that has vents for the steam -- if you don't, you might want to tilt the lid a little so the popcorn doesn't get soggy.
Mix the two ingredients together (be careful to remove the unpopped kernels of corn!), spread on a cookie tin (I recommend lining it with parchment paper), and bake at 250F for 10-15 minutes, depending on how crunchy you like your caramel corn.
I added a couple of handfuls of broken pretzels to mine (um, caramel-covered pretzels? YES PLEASE), but my sister said it needed peanuts. Make your own choices!
here's a picture of mine. Nom nom nom.
This entry is cross-posted from alg@dreamwidth.org, where it has
comments.
gretchening and we went to Chicago, and I got caramel popcorn at Union Station. (After seeing my 10th Empires show! \o/ They were amazing, by the way, I really recommend seeing them live if you get the chance.)
Anyway, caramel popcorn. I tried a bunch of different recipes I found on the internet, but they were all really flawed. So eventually I did what I should have done in the first place: I made popcorn the way I always make it, and I made caramel the way I always make it, and I combined them.
Caramel:
1/2 c butter (1 stick)
1-1/2 c brown sugar
I use salted butter these days, but if you don't, you can add 1/2 tsp or 1 tsp salt, to taste.
Melt these ingredients together over low heat until it starts to boil. Let it boil for about a minute, then pull it off the heat. Don't stir. You can swirl the pan around if you're like me and have to touch it.
Popcorn:
2/3 c kernels
2 tbsp veg oil
Put a couple of kernels into the pot, clamp on the lid, and put the heat on medium. When you hear the kernels pop, it's time for the rest of them. Put them in, put the lid on, shake the pot to coat them with oil. Back on medium heat. Shake the pot every few seconds until they start to pop. Let them pop until they slow down, then pull the pot off the heat and set it to the side. I use a pot that has vents for the steam -- if you don't, you might want to tilt the lid a little so the popcorn doesn't get soggy.
Mix the two ingredients together (be careful to remove the unpopped kernels of corn!), spread on a cookie tin (I recommend lining it with parchment paper), and bake at 250F for 10-15 minutes, depending on how crunchy you like your caramel corn.
I added a couple of handfuls of broken pretzels to mine (um, caramel-covered pretzels? YES PLEASE), but my sister said it needed peanuts. Make your own choices!
here's a picture of mine. Nom nom nom.
This entry is cross-posted from alg@dreamwidth.org, where it has
comments.