Caramel Corn

Caramel Corn

I had never made this before, but I have to say it turned out to be very easy and ridiculously delicious.  There are two tips I need to give concerning this recipe: 

  1. Don't use multicolored corn like I did.  Just use regular, yellow corn.  I couldn't get that fancy stuff to pop right.
  2. Sugar is the backbone to caramel, but it's NOTHING without salt.  Make sure you add a good amount of Salt to your caramel.  I preferred to add the salt to the caramel as opposed to adding it with the corn as it popped.  

INGREDIENTS

  • 100 grams of popcorn kernels
  • 1 or 2 tbsp of oil
  • 150 grams of sugar
  • 75 grams of water
  • 3 tbsp of butter
  • 2 or 3 big pinches of salt

RECIPE

Pop your popcorn as shown in the video by adding kernels to a hot pot with a little oil.  Throw on a lid and give it a good shake every now and again.  Use medium-low heat and keep an eye on it.  

Make your caramel by dissolving the sugar in water and boiling it until it reaches a light amber color.  You could take it to dark amber, but I liked a lighter caramel.  Do this at medium-low heat, and again, keep an eye on it.  It can burn easily.  

To stop the caramelization, add the butter to the caramel and stir it until you have a nice sauce.  Season it with a good amount of salt and pour it over your popcorn.  Give it a thorough mixing and dump it out on a sheet pan lined with parchment paper.  After it cools, break it up with your hands and devour.   

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