Just as my last blog on popcorn hit the Web, my editor received a package from none other than The Popcorn Board.
Haven’t heard of them? Well, neither had I until last week when I learned through their glossy and informative media kit that October is National Popcorn Poppin’ Month. A quick trip to the website and now I also know that The Popcorn Board is a non-profit research and promotional group funded by U.S. popcorn processors, formed in 1998 by an Act of Congress.
Since this is the Food Forum, please ignore the fact that Congress was involved (yes, just the word can leave a bad taste in the mouth). You’ll find recipes, resources, chat with “Ask Poppy” by clicking here.
Now as promised here’s a great recipe for Caramel Popcorn. Some years ago Sara Moulton, formerly executive chef of Gourmet magazine, did what was essentially a live cooking lesson every weeknight on the Food Network. She even took calls live. She gets credit for teaching me how to use a candy thermometer.
Caramel Popcorn
Courtesy of the Food Network1/2 cup popcorn kernels, freshly popped
2 cups roasted peanuts or almonds*
1 1/4 cups packed golden brown sugar
1/4 cup unsalted butter*
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 250 degress F. Generously butter heavy large baking pan. Mix warm popcorn and nuts (see note below) in prepared pan. Place in oven while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn mixture.
Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. Can be prepared one week ahead. Store in airtight container at room temperature.
NOTE: My daughter is allergic to peanuts and dairy. We leave out the nuts and substitute Earth Balance Spread (available in sticks and and in a tub — check the natural foods section at major stores) for the butter. When using a nondairy substitute be careful to check the label. Many can’t be used for baking.
Have a favorite recipe to share? E-mail us at foodforum@dailygazette.net.
