Saturday, October 29, 2016

Great balls of caramel corn

Thanks to Christine for alerting me to this recipe after learning of my purchase of 2 kilos of popping corn. People you better be liking this shiz.

Recipe modified from here:

Ingredients MAKES ABOUT 10  makes about 44

Nonstick vegetable oil spray
8 cups popped popcorn (from ½ cup kernels)
⅔ cup coarsely chopped smoked almonds
1 cup sugar
¼ cup (½ stick) unsalted butter, cut into pieces
1 cup mini marshmallows
4 teaspoons finely chopped rosemary thyme
1½ teaspoons kosher salt
⅛ teaspoon cayenne pepper (optional)
¼ teaspoon baking soda


Lightly coat  Get a large nonreactive plastic bowl with nonstick spray. Add popcorn and almonds and toss to combine.

Combine sugar, butter, and ¼ cup water in a medium saucepan. Bring to a boil, stirring to completely dissolve sugar. Once sugar is dissolved and mixture is clear, cook, without stirring, until mixture begins to caramelize in spots, about 3 minutes. Continue to cook, stirring occasionally with a heatproof spatula to ensure even caramelization, until caramel is light amber, about 4 minutes. Check instagram and forget it is cooking for about 5 minutes and rush back just to save it before burning.

Using wooden spoon heatproof spatula, stir in marshmallows, rosemary, salt, and fresh thyme cayenne, if using. Cook, stirring occasionally, until caramel is smooth, about 1 minute.

Remove from heat and stir in baking soda (mixture will bubble). Immediately pour over popcorn mixture and toss with 2 wooden spoons (1 actually...I can't be bothered using strikethrough on that part) heatproof spatulas (the caramel will become very stretchy, with lots of thin webs of sticky stuff). Spray hands with nonstick spray Be brave and use hands to really really quickly and form popcorn mixture into 2½" little balls like squash ball size  (you should have about 14 balls). This will make lots. Transfer to a rimmed baking sheet and let sit at least 30 minutes before serving.

Do Ahead: Popcorn balls can be made 5 days ahead. Cover and store at room temperature.

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