ShareThisPERFECT POPCORN
Makes 5 cups.
Note: It's best to use a deep, heavy pan. Use only as many kernels as cover a single layer in the bottom of the pan. Use a neutral-flavored oil with a high smoking point, such as canola.
2 tablespoons vegetable oil
1/2 cup popcorn kernels
Melted butter, optional
Salt, optional
Cover the bottom of a 3-quart pan with a thin coat of oil. Place over medium-high heat. Add kernels to cover the bottom of pan in one layer. Cover. You do not need to shake the pan as the popping keeps the kernels moving. The popping will take 3 to 5 minutes. When the popping slows to 2 seconds between kernels , remove pan from heat.
Transfer popcorn to a large bowl. Add melted butter and salt, as desired, and toss well. Serve immediately.
Curried variation: Combine 2 teaspoons curry powder, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar. Toss with 8 cups buttered popcorn.
Ranch Chile variation: Combine 1 tablespoon dry ranch salad dressing mix, 1/4 teaspoon ground chipotle chile pepper or chili powder and 1/8 teaspoon garlic salt. Toss with 8 cups buttered popcorn.
Savory variations: Butter popcorn first so the other flavorings will stick. Use one: Ground red pepper; grated Parmesan, Cheddar or other hard cheese; finely chopped fresh rosemary; garlic powder or paprika.
CARAMEL CORN
Makes 5 quarts.
Note: You will need a candy thermometer for this recipe. This is an old recipe that has been a family favorite for decades.
1 cup butter or margarine
2 cups brown sugar, packed
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts (20 cups) popped corn
Preheat oven to 250 degrees.
Melt butter in saucepan. Stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil without stirring 5 minutes or until candy thermometer reaches 248 degrees. Remove from heat.
Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake for 45 to 60 minutes, stirring every 15 minutes. Remove from oven. Cool completely. Break apart. Store in airtight container.
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
Must credit Minneapolis Star TribuneSidebar to POPCORN
