Have you ever wonder how in the world that only 1/2 or even 1/3 cup of popping corn can end up a bucket-full of popcorn that can last the entire movie night? I was amazed to be honest. In fact, I was doubting if merely 1/2 cup of popping corn would be enough at all?
It's been proven. Seeing popping corn started to expand in the pan then all the sudden popped into popcorn that was at least three times the size, the whole process was quite amusing. So rest assured that this recipe only calls for 1/2 cup of popping corn, it'll end up about one medium large bucket-full of popcorn for you to enjoy in the end.
*I followed the recipe provided by Dixie Elliott from taste.com.au. A wonderful recipe that made my movie time sweet and enjoyable.
Caramel popcorn with pecans -
Ingredients (makes about one medium large bucket-full of popcorn)?
- 1/2 cup popping corn
- 1/4 cup vegetable oil
- 125 grams unsalted butter
- 3/4 cup granulated sugar
- 2 tablespoons honey
- 1 cup pecan
How?
Use a big pot, pan, or even a wok to pop the popping corn. Make sure you have the lid that fit the chosen cookware. Drizzle in 2 tablespoons of vegetable oil and turn to medium heat.
Wait till the oil gets warm. You can test it out by tossing in one popping corn and see if the oil starts to bubble around it. In that case, the temperature is good to go.
Add in all the popping corn and cover with a lid. Gradually you'll start to hear popping noises, which might be a wee bit frightening at first, but soon you'll see the fun of it.
Swirl the cookware around once a while. This will further help in popping the corn. Keep waiting till all quite down. Remove the lid.
pick out the remaining popping corn that didn't get to pop successfully.
Transfer the popcorn to a big mixing bowl, I used the one attached to my stand mixer.
Use a nonstick sauce pan for the caramel. Break the butter to smaller chunks and add to the pan. Also add in 3/4 cup of sugar and 2 tablespoons of honey.
Turn to medium small heat and keep whisking throughout the process. Whisk till all the sugar has been dissolved, about 4 minutes, plus or minus 1 minute.
Bring the mixture to a boil and no more whisking here. Let it boil undisturbed for another 4 minutes, plus or minus 1 minute, or till it changes to brown color.
Remove the caramel away from heat and add in pecans first.
Mix till coated then pour the whole thing to the popcorn bowl. Do not use your hands, the caramel can be very hot at this stage. It might also require some strength to mix the caramel with popcorn. In fact, I had to "break" the popcorn from a sticky ball to smaller pieces. One good tip, plastic spatula comes in handy here.
Once ready, spread out the popcorn and pecans to a baking sheet lined with parchment paper. Wait till cool enough to handle by hand.
Break the popcorn to smaller pieces.
You can store extra popcorn under room temperature for few days, but I'm sure it won't even last that long. It's hard to stop once you take a bite.
Keep in mind that caramel hardens pretty fast once away from the stove, so move quickly blending in the pecans and popcorn.
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