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How To Make the Ultimate Movie Food - Caramel Coated Popcorn
Caramel Coated Popcorn!
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Movies and the Food We Eat While Watching Them
Movies have long captured audiences with there vast use of effects, actors, scripts and genres choice.
Almost everyone has that one movie they either have stayed up to see, or gone out of there way to watch the moment they had the time to do so (Watching Godfather for the first time recently, the last time for me is still fresh in my mind)
Since movies are so good at keeping us entertained, sometimes for hours at a time, an accompanying food to compliment the film has always been the forefront of discussion before even selecting that movie of interest.
Lollies, Chips and Fizzy drinks are all great additions to a movie, but they truly are not the focal point of what a movie food comprises of.
A movie food should be light, easy to grab, moreish as well melt in your mouth. If it doesn't indeed melt in your mouth, then the anticipated first bite drool lines should be enough for people to think your mouth is melting.
What is The Best Movie Food?
Well, in my opinion, the best movie food has to be caramel coated popcorn. It has all the movie food qualities - It's sweet, salty and easy to grab handfuls of; A movies best companion.
Although requiring a combination of few other ingredients, the main dish comprises of only caramel syrup and popped corn kernels. To make it even easier, the longest part of the process (which only totals 6-8 mins) is the cooking time. Preparation, really is just the moving of ingredients from the pantry to the bench.
This makes it ideal for the beginning cook who is still learning there way around the kitchen but wants to impress there partner. Husbands, like me, even cook this!
Better yet, get it made on call by teaching this to your eldest child (or the safest one in the kitchen) and they will make it for you. Just make sure the ingredients are clearly visible as they enter a room and they will then make it because they want some. And, they'll never, ever forget the recipe.
Why? This is one thing a stomach won't ever let the mind forget, well not mine anyway. And your family wll be the same. Especially if he or she wants some more.
Another reason why this gets voted best movie food is because it just rolls off the tongue, Caramel Popcorn (Well, hopefully the name does and not the food) In actual fact humanity seems to share the same opinion; The two are so closely affiliated that it is almost 100% certain that anywhere you can buy a DVD from, Popcorn, will generally be within eye-shot of your purchase.
What You Will Need...
The amount below will, approximately, make enough for 4 servings. Depending on how much you want as to the quantity you will require.
- 5 Tablespoons Oil
- 3/4 Cup White Sugar or Caster Sugar
- 2 Tablespoons Honey
- 80 Grams (Apprx. 4 Tablespoons) Butter
- 1 Teaspoon Salt (Optional)
The Kernels Should Bubble and Spin In a Circle
Stir The Caramel Sauce Together
Boil For 3-5 Minutes or Until The Sauce Browns Slightly
Spread Popcorn Onto Tray With Baking Paper and Top With Sauce
Fold The Baking Paper Left, Right, Up and Down
How To Make Caramel Popcorn
- To avoid burning the dried kernels, slowly bring the oil too the correct temperature. Oil is at appropriate temperature when after throwing in a kernel or two, the kernel bubbles and spins.
- Once the Popcorn is cooked, remove and cool Popcorn by placing it onto a cake rack with grease paper underneath to catch dripping oil and kernels that didn't pop.
- To start the caramel sauce, add all the Sugar, Butter and Honey into the already hot saucepan the Popcorn was cooked in. Stir until it is well combined.
- Next, bring to the boil by slowly raising the heat. Once boiling point is reached, reduce the heat to where the syrup still bubbles vigorously but doesn't have a high heat setting to achieve it.
- Continue boiling the syrup until it starts to slightly brown over. This can take anywhere from 3 to 5 minutes, depending on the heat of the stove. Do not stir or put anything cold into the saucepan at this time or it will crystallize. Also don't taste the syrup while it's hot or cooking, it will severely burn your skin. Only eat the syrup after it has cooled onto the Popcorn.
- Next, spread the cooked popcorn out onto a tray with baking paper underneath. Take the sauce and spread it evenly over the Popcorn. Continue spreading until all the caramel is used. To stop the caramel sticking in the saucepan it was cooked in. Once empty, blanch the sauce off using the residual heat by carefully adding a tablespoon of water and swirling it around.
- Now, fold the baking paper over to the left side stopping half way. Once folded, press down slightly to cover the popped corn that might have been missed as well as to evenly distribute the caramel.
- Fold the paper to the right, up and down in the exact same way, repeating the process each time you have folded it.
- Once finished folding, let it cool and set for 1 minute before breaking the caramel Popcorn up into pieces. Put the pieces back onto the tray with the baking paper before leaving it to cool in the fridge for 5 minutes.
Time for Fresh, Homemade Caramel Popcorn
Once the popcorn has cooled down in the fridge to where it's crisp and crunchy (max of 5 minutes) all you need to do is put it in a bowl and enjoy.
Almost forgot the most important part. The movie. Oh well... Might as well eat it now!
Cortes first found popcorn in 1519 while invading Mexico
The Spanish used to honor their Aztec gods with gifts of Popped Corn
In the mid 1800's Maize was commercially cultivated by America
Popcorn (like Rice) gets used as inflated safety packaging material for packages in the mail
Popcorn pops because it has a hard shell with water on the inside. The liquid boils and pops out when heated
Depending on how it's prepared and cooked, some cultures consider Popcorn a health food
If you're into peanuts, or a nut of similar taste, you can roast them in the oven beforehand and add them into the caramel by crushing them before adding with the Sugar.
To make a smoother caramel syrup, replace Honey with Golden Syrup.
For an even tastier caramel syrup, add 1 tablespoon of Honey and 1 tablespoon of Golden Syrup instead of the 2 tablespoons of Honey.
Serving Suggestion (1 Serving)
|Serving size: 100 gms|
|Calories from Fat||351|
|% Daily Value *|
|Fat 39 g||60%|
|Saturated fat 12 g||60%|
|Carbohydrates 95 g||32%|
|Sugar 38 g|
|Fiber 10 g||40%|
|Protein 9 g||18%|
|Cholesterol 31 mg||10%|
|Sodium 170 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Caramel Or Butter?
What flavor do you prefer your Popcorn with?
© 2015 Martin Heeremans