Tuesday, 30 August 2011

Basic...Caramel...and Kettle Corn...Popcorn

Popcorn Trio
 Stovetop Popcorn

INGREDIENTS:
3 tablespoons canola or vegetable oil
1/3 cup popcorn kernels (or enough to cover the bottom of the pan no more than one kernel deep)
DIRECTIONS:
Pour cooking oil and popcorn into any heavy, 3 quart or larger pan with a lid. Cover the pan and shake gently (using potholders) over medium-high heat, leaving the lid slightly ajar to allow steam to escape from popping kernels. Remove the pan from the heat when the popping stops and carefully pour the popped kernels into a large bowl. Season to taste.
Variations:
Sea Salt, Thyme & Olive Oil PopcornSea Salt, Thyme & Olive Oil Popcorn
INGREDIENTS:
1 Basic Stovetop Popcorn Recipe (optional: substitute extra virgin olive oil for the canola or vegetable oil)
Extra virgin olive oil to taste
Sea salt to taste (either coarse or fine)
1 tablespoon chopped fresh thyme
DIRECTIONS:
In a large bowl, drizzle extra virgin olive oil over the popped popcorn and toss to coat. Sprinkle with sea salt and thyme and toss again.
Caramel Corn
Caramel Corn
INGREDIENTS:
1/2 cup (1 stick) unsalted butter
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1 Basic Stovetop Popcorn recipe (or 2 1/2 quarts popped popcorn)
DIRECTIONS:
Preheat the oven to 250° F. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in a large shallow baking dish and bake in preheated oven, stirring every 15 minutes, for 45 minutes. Remove from the oven, spread caramel corn onto waxed paper and let cool completely before breaking into pieces.
Kettle Corn
Kettle Corn

INGREDIENTS:
1/4 cup canola or vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
Salt to taste
DIRECTIONS:
In a large pot with a lid, add oil and three kernels of popcorn. Turn on the heat and cover the pot. Listen carefully – when the third kernel pops your oil is ready.
Add the rest of the popcorn and the sugar. Give it a quick stir to combine and fully coat. Cover the pan and shake gently (using potholders) over medium-high heat, leaving the lid slightly ajar to allow steam to escape from popping kernels. Remove the pan from the heat when the popping stops and carefully pour the popped kernels into a large bowl. Season with salt to taste (about 1-2 teaspoons).

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