We put popcorn from Maxwell’s Farm in last week’s Quinciple box. I love this recipe from Sweets & Bitters for caramel corn.
This recipe for CARAMEL CORN is from the second issue of SWEETS & BITTERS. We’ll be putting a copy of the second issue in the Quinciple box soon. This caramel corn is sticky and sweet and crunchy and is the perfect end to a meal with a schoop of vanilla icea cream.
- nonstick cooking spray
- 2 Tbsp vegetable oil
- 1/4 cup popcorn kernels
- 1.5 cups sugar
- 1/4 bourbon (or water)
- 1.5 Tbsp unsalted butter
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1/4 - 1/2 teaspoon cayenne pepper
1. Coat a mixing bowl and two mixing spoons with the cooking spray.
2. In a big pot with a lid, heat the oil over medium-high heat. After a minute or two drop in a few kernels of the popcorn, and when one pops, add the rest of the popcorn. Cover the pot and shake it vigorously, keeping it moving until the sound of popping subsides, about 3-5 minutes. Remove it from the heat and dump the popcorn into the mixing bowl. Remove any unpoppped kernels.
3. Pour the sugar into a heavy-bottomed saucepan. Moisten it with the bourbon or water, dot it with the butter, and sprinkle in the salt. Place it over high heat and DO NOT TOUCH IT until it’s fully caramelized, 10-15 minutes.
4. Meanwhile, keep your hands busy. Set out two baking sheets or cover a large section of your counter with wax paper - whichever surface you use, coat it with more cooking spray. Whisk together the baking soda and cayenne pepper in a small bowl.
5. When the sugar mixture bubbles up and golden yellow, remove it from the heat and work quickly and carefully. Whisk in the baking soda and cayenne. Pour the caramel over the popcorn. Using the greased mixing spoons, toss the popcorn to coat it evenly, and quickly spread it out onto the surface you prepared. Break it into small clumps, and allow it to cool to room temperature, about 15 minutes. Store in an airtight container for up to two weeks.