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.
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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!!!!
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