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My Favorite Snack Recipe

October 5th, 2011 Leave a comment Go to comments

I’m seriously in love with the caramel popcorn that Dore and I have been making lately. Like call-Dr-Drew-I-may-have-to-enter-rehab in love. I mean, sit me down in front of a bowl of this popcorn and it will be demolished. This stuff is that good. And the best part? It’s dead simple to make; Dore and I don’t bat an eye at throwing together a batch during a quick movie intermission.

So here’s the recipe:

3 tbsp vegetable oil (or any other high smoke point oil)
1/3 cup popping corn
3 tbsp sugar

1. Add oil and popping corn to a medium (3 qt) saucepan over medium-high heat (which, in every apartment I’ve lived in means about as high as you’ve got)

2. Sprinkle sugar and a pinch of salt over top. Shake the pan gently to settle the sugar down into the oil between the kernels.

3. Cover the pan and let sit until the first kernels start to pop (about a minute)

4. Shake the pan a bit as the kernels start to pop in earnest to ensure even heating (and thus full popping).

5. Once popping dies down, quickly transfer popcorn to a large bowl (careful: the caramel is REALLY hot and sticky at this stage). Sprinkle with a bit more salt and toss gently to mix. If you want, add a drizzle of melted butter (although I actually prefer to skip butter here) and enjoy.

The popcorn should be nice and crunchy, with a nice light caramel flavor and a hint of saltiness.

Easy, right? The biggest problem you’re likely to face is not having enough. Good thing another batch is just a couple of minutes away…

P.S. If you make an extra batch the night before, you can keep the popcorn in a sealed plastic bag for lunches or afternoon snacks the next day. Talk about envy at the office. 🙂

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