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.
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.
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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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