maandag 25 november 2013



12 cups popped corn
1 cup brown sugar
¼ cup light corn syrup
1/2 tsp salt
8 tbs (one stick) unsalted butter
½ tsp baking soda
1 tsp vanilla
I cup salted peanuts, roughly chopped (optional; I don’t love peanuts but you may)
6 oz (about 1 cup) semisweet chocolate chips (I use Ghirardelli 60%)
grapeseed, vegetable, or canola oil for greasing pans and bowls

Preheat oven to 250°

Prepare the popcorn using whatever method you prefer. If using a pot, 1 cup corn, 1/3 cup oil (grapeseed, vegetable, or canola) and ½ tsp salt should do the trick. If using microwave popcorn, buy an unbuttered, lightly salted variety. And did you know you can make your own microwave popcorn using a paper bag?

Grease a large mixing bowl with oil and measure out 12 cups of popcorn into the bowl.

In a medium pot or saucepan (make sure the sides are at least 3 inches high), add the sugar, corn syrup, butter, and ½ tsp salt. Measure out the vanilla and baking soda and have ready. Prep the peanuts (if using) before heating the sugar mixture.

You will also want to have two spoons or rubber spatulas close at hand, and a large baking sheet with sides or roasting pan. Coat all of these with a little oil.

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