Chocolate and Salted Caramel Popcorn
INGREDIENTS:
1 tbsp oil
75g / ½ cup popcorn kernals
100ml caramel sauce (shop bought or homemade)
1 tbsp dark chocolate chips
METHOD:
Add the oil and popcorn kernals to a large saucepan over a moderate heat. Cover with a lid and leave on the hob until the popcorn starts to pop. To avoid burning your popcorn remove the saucepan from the heat when the pops reduce to approximately one every couple of seconds.
Once the popping has stopped completely remove the lid and transfer the popcorn to a large bowl, leaving any unpopped kernals in the saucepan. Add the caramel sauce and dark chocolate chips and mix well.
Serve immediately. The popcorn will keep for 24 hours in an airtight container.
½ cup popcorn kernels, popped (about 8 cups)
½ cup unsalted butter
¼ cup corn syrup
1 cup brown sugar
½ tsp salt
1 tsp vanilla extract
1 tsp baking soda
1 6 oz container Blue Diamond Roasted Salted Almonds
METHOD:
Preheat oven to 250F.
Line a large roasting pan or deep 9 x13 baking dish with parchment paper (easy clean-up!) and fill with popcorn. Top with almonds. Keep popcorn warm in the oven while preparing the caramel.
Melt the butter in a 3 qt heavy, saucepan over medium heat. Stir in the brown sugar, corn syrup and salt and bring to a boil, stirring constantly.
Once the mixture is at a boil, stop stirring and boil for 4 minutes.
Remove from heat and stir in the vanilla and baking soda.
Pour the mixture in a thin steam over the popcorn. Use tongs to mix the popcorn, almonds and caramel making sure to thoroughly coat.
Put the baking dishes into the oven and let bake for 45 minutes. Every 15 minutes, pull the dishes out and break up the caramel corn using tongs to turn the popcorn over and mixing it up. After 45 minutes, let the caramel corn cool completely before breaking into small pieces.
Store in an airtight container or the popcorn will turn sticky.
INGREDIENTS:
1/3 cup popcorn kernels
2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
3 tablespoons freshly grated Parmesan cheese
3 tablespoons powdered buttermilk*
1 1/2 tablespoons onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
METHOD:
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. Put popcorn in a large bowl and set aside.
Drizzle the popcorn with olive oil and toss it well to coat. In small bowl, whisk together dill, cheese, buttermilk, onion powder, garlic powder, salt and pepper. Pour it over the popcorn and toss the popcorn evenly to coat it in the mixture. Taste the popcorn and season it additionally if needed.
* If you cannot find powdered buttermilk for this recipe, powdered milk can be used in a pinch. You might need to adjust to the salt level as the powdered milk is slightly sweeter and less tangy than the buttermilk.
INGREDIENTS:
1 tbsp oil
75g / ½ cup popcorn kernals
100ml caramel sauce (shop bought or homemade)
1 tbsp dark chocolate chips
METHOD:
Add the oil and popcorn kernals to a large saucepan over a moderate heat. Cover with a lid and leave on the hob until the popcorn starts to pop. To avoid burning your popcorn remove the saucepan from the heat when the pops reduce to approximately one every couple of seconds.
Once the popping has stopped completely remove the lid and transfer the popcorn to a large bowl, leaving any unpopped kernals in the saucepan. Add the caramel sauce and dark chocolate chips and mix well.
Serve immediately. The popcorn will keep for 24 hours in an airtight container.
Salted Caramel Popcorn With Almonds
INGREDIENTS:
½ cup popcorn kernels, popped (about 8 cups)
½ cup unsalted butter
¼ cup corn syrup
1 cup brown sugar
½ tsp salt
1 tsp vanilla extract
1 tsp baking soda
1 6 oz container Blue Diamond Roasted Salted Almonds
METHOD:
Preheat oven to 250F.
Line a large roasting pan or deep 9 x13 baking dish with parchment paper (easy clean-up!) and fill with popcorn. Top with almonds. Keep popcorn warm in the oven while preparing the caramel.
Melt the butter in a 3 qt heavy, saucepan over medium heat. Stir in the brown sugar, corn syrup and salt and bring to a boil, stirring constantly.
Once the mixture is at a boil, stop stirring and boil for 4 minutes.
Remove from heat and stir in the vanilla and baking soda.
Pour the mixture in a thin steam over the popcorn. Use tongs to mix the popcorn, almonds and caramel making sure to thoroughly coat.
Put the baking dishes into the oven and let bake for 45 minutes. Every 15 minutes, pull the dishes out and break up the caramel corn using tongs to turn the popcorn over and mixing it up. After 45 minutes, let the caramel corn cool completely before breaking into small pieces.
Store in an airtight container or the popcorn will turn sticky.
Sour Cream and Onion Popcorn
1/3 cup popcorn kernels
2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
3 tablespoons freshly grated Parmesan cheese
3 tablespoons powdered buttermilk*
1 1/2 tablespoons onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
METHOD:
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. Put popcorn in a large bowl and set aside.
Drizzle the popcorn with olive oil and toss it well to coat. In small bowl, whisk together dill, cheese, buttermilk, onion powder, garlic powder, salt and pepper. Pour it over the popcorn and toss the popcorn evenly to coat it in the mixture. Taste the popcorn and season it additionally if needed.
* If you cannot find powdered buttermilk for this recipe, powdered milk can be used in a pinch. You might need to adjust to the salt level as the powdered milk is slightly sweeter and less tangy than the buttermilk.
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