Everyday I eat popcorn. This is not a lie. It is something that has grown out of habit I assume. It started this past year or so and it has escalated. But corn is a vegetable, do not argue me on this, and it provides fibre and all things nutritious. One can not fight science. While popcorn is a daily occurrence this drug is not.
Notes on the photo: There are no pecans because I picked them all out and ate them by this point. This is also the remainder of what was left after that night. We basically ate the entire batch between the two of us in one night. My pants are tight right now.
My friend Saliva (burn.) comes over at least twice a week so we can get out Daws on. We realize the pun and it's awesome. She brought some maple corn the other day to spark up our regular popcorn routine and because we are that Canadian. It was get-down-on-your-knees-and-tell-me-you-love-me good. Come two days later, we were in the kitchen with this a'brewing. All credit goes to her though because she was the one who sat in lecture reading the thousand plus reviews and recommendations on this five star recipe on allrecipes. It is why we are friends.
3/4 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn (3 regular size bags of popped smartpop)
2 cups pecans, toasted and roughly chopped
Preheat oven to 250 degrees F (95 degrees C). Place popcorn and pecans in a very large bowl.* In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.** Place in two large shallow baking dishes lined with tin foil and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Preheat oven to 250 degrees F (95 degrees C). Place popcorn and pecans in a very large bowl.* In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.** Place in two large shallow baking dishes lined with tin foil and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
* We had to use two huge bowls and it was still flying out of the bowl. Be prepared with two huge bowls.
** Don't worry if the popcorn is not completely coated. Once it bakes and you toss it every 15 minutes, it coats and spreads much better.
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