I'm someone who believes the only way to see a movie is in a big theater, on a big screen, with a big bag of popcorn.
Dan Glickman
If you asked me to pick my favorite food my response would
probably surprise you. Granted my
favorite foods change a lot but one that has always stayed is popcorn. I absolutely love popcorn, any kind of popcorn. From microwave, to movie theatre, to
chocolate drizzled, I love them all.
However, most of the time I have to buy whatever kind of popcorn I want
because I don’t know how to make creative kinds of popcorn. However, after seeing this recipe I’m hoping
that will change and I will be posting many new creative popcorn recipes. My hopes are high for this recipe… can’t wait
to try it!
Secretly Simple Caramel Corn
From Real Simple (www.realsimple.com)
Ingredients
nonstick cooking spray
3 tablespoons canola oil
1/4 cup popcorn kernels
6 tablespoons unsalted butter, cut into pieces
1/3 cup packed light brown sugar
3 tablespoons light corn syrup
1 teaspoon pure vanilla
extract
1/4 teaspoon kosher salt
Directions
Heat oven to 300° F. Spray a rimmed baking
sheet with the cooking spray.
Heat the oil in a large saucepan over
medium heat. Add the popcorn kernels, cover, and cook, shaking the saucepan
constantly once the kernels begin to pop, until there is a 2- to 3-second
interval between pops, 5 to 7 minutes. Transfer to a large bowl.
In a medium saucepan, combine the butter,
sugar, and corn syrup. Cook over medium heat, stirring frequently, until the
mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and
salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.
Spread the popcorn mixture on the prepared
baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove
from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as
it cools.)
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