aking crunchy caramel popcorn is a two step process. First you make a simple caramel sauce on the stovetop by boiling butter and brown sugar for a few minutes. Then you coat the popcorn with caramel sauce and bake it in the oven until dry and crispy. The whole process takes a little over an hour, and keeps well in sealed containers for several days. I often make a batch a day or two ahead of my party, though keeping yourself (and sneaky family members) from eating it is an entirely different battle. My best suggestion: make extra.
Consider this popcorn a blank slate for other flavorings and extras. For a sweet-savory dinner party appetizer, mix some hot sauce or curry powder into the caramel sauce. Salted caramel popcorn, sprinkled with sea salt while still hot from the oven, is an easy gourmet dessert to bring out midway through a cocktail party or movie night with friends. I also love packing small containers of caramel popcorn to hand to guests as they put on their coats — a little snack for the ride home.
P.S. If you need a quick, last-minute version of caramel popcorn, try making it in the microwave!
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