Friday, February 17, 2012

Caramel Corn

Caramel Corn:
1/2 cup popcorn kernels or about 10 cups of popped corn mixed with
1 Cup Salte

d Roasted Peanuts

1 1/2 cups granulated white sugar
1/2 cup Palm Sugar sugar
1/2 cup  light agave
1/2 cup water
2 tablespoons butter
2 teaspoons sea salt
2 teaspoons baking soda
In a large heavy bottomed saucepan, stir together the sugars, corn syrup, and water. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once the mixture boils, cover, and boil the mixture for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.) Uncover the saucepan and clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium heat, stirring occasionally, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C). At this point, stir in the butter. Continue to cook the caramel, stirring occasionally, until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan.)
Then remove the saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will foam up when you add the baking soda so be very careful.) Pour the caramel over the popcorn/peanuts and toss, with two heatproof spatula or wooden spoons (not your fingers), to evenly coat the popcorn. The caramel corn will be in large clumps so spread the caramel corn onto a large sheet of aluminum foil. Then, while the caramel corn is still hot, separate it into bite-size pieces, with two forks or by wearing heatproof gloves. Cool completely and then store it in an airtight container, at room temperature, for about 10 days.
Makes about 8 servings. Preparation time 1 hour.

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