Yield: Yields about 4 quarts.
At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Brush the sides of the pan clean with a wet pastry brush after you stir the water, sugar, salt, and butter.
Whisk in the baking soda. The caramel will bubble vigorously and quickly rise up in the pan.
Toss the popcorn and caramel as you would a salad, using two heatproof spatulas.
Spicy: Stir 3/4 tsp. cayenne into the baking soda and add to the caramel as directed.
Nutty: Toss 2 cups lightly salted peanuts with the popcorn before pouring on the hot caramel.
Way too salty, otherwise fine. I was making for a gift but I'll have to remake it with less salt, probably half as much.
ok, i tried making it. it took about 20 minutes to get a sort of nice color, not even the whole thing though, just one side, i tried finishing it, but the smell was horendous i couldnt stand it!!!!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?