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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!!!!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
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?