mjd
Veteran
Mj's Comments: I made this for my kiddies often. They love it. It helps if you put the popcorn in a brown paper bag (like a grocery bag) and pour the caramel over it. Holding it closed, shake it up. The popcorn won't stick to the inside of the bag and there is no messy clean-up.
Spicy Caramel Popcorn
Cook Time: 35 minutes
Servings: About 4 quarts
Source: Cooking.nytimes.com
INGREDIENTS
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1 ½ teaspoons baking soda
¾ teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
1 ½ tablespoons kosher salt
DIRECTIONS
Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
In a small bowl, whisk together the baking soda and cayenne pepper.
Have two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.
NOTES
Blue-Ribbon State Fair Recipes
NUTRITION
Trans Fat: 0 grams
Fat: 11 grams
Calories: 414
Saturated Fat: 3 grams
Unsaturated Fat: 7 grams
Sodium: 239 milligrams
Sugar: 75 grams
Fiber: 1 gram
Carbohydrate: 81 grams
Protein: 1 gram
Spicy Caramel Popcorn
Cook Time: 35 minutes
Servings: About 4 quarts
Source: Cooking.nytimes.com
INGREDIENTS
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1 ½ teaspoons baking soda
¾ teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
1 ½ tablespoons kosher salt
DIRECTIONS
Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
In a small bowl, whisk together the baking soda and cayenne pepper.
Have two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.
NOTES
Blue-Ribbon State Fair Recipes
NUTRITION
Trans Fat: 0 grams
Fat: 11 grams
Calories: 414
Saturated Fat: 3 grams
Unsaturated Fat: 7 grams
Sodium: 239 milligrams
Sugar: 75 grams
Fiber: 1 gram
Carbohydrate: 81 grams
Protein: 1 gram
