Sunday, February 19, 2006

Craft Caramel Corn

I have been making my way through the archives at The Amateur Gourmet for a few days now. It is and attractive site, with a nice mix of commentary, restaurant reviews (that make me miss living in New York), and recipes. The first recipe to really catch my eye, though, was the one Adam listed for Craft Restaurant's Caramel Corn (affectionatly called "Devil Corn" because it is just that good).

Tonight, left home alone with icy streets and no projects to occupy myself, I couldn't stop thinking about this corn. Finally, really too late in the evening, I succumbed to temptation and jumped in to the sweet, sweet devilishness. And lo, it was good. So thank you to one of my newest online reading pleasures for this one:

Craft Restaurant Caramel Popcorn
makes 8 cups

1 to 2 Tbsp vegetable oil
1/2 cup popcorn kernels
2 cups sugar
2 Tbsp butter
1 Tbs sea salt
1 tsp baking soda

Heat the oil over medium-high heat in a lidded pot. Add the popcorn and cook, shaking the pan frequently, until the popcorn stops popping. Transfer the popcorn to a very large oiled bowl. If you can, remove the unpopped kernels.

Place the sugar in a large saucepan and dampen with about 2 Tbsp water (enough so the mixture looks like damp sand). Add the butter and salt and heat over high, stirring constantly, until the sugar is melted and the caramel is amber--do not let it get too dark, this happens very quickly!. Remove the pan from the heat and stir in the baking soda (I forgot this bit, and it was fine, but the soda apparently helps prevent teeth-breakage).

Pour the hot caramel over the popcorn and carefully stir with a wooden spoon until the caramel is evenly distributed and beginning to cool. Spread on an aluminum foil covered cookie sheet, cool to room temperature, then break into pieces and serve or store in a covered container.

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