Caramel Corn

Made this homemade pop corn, last week..bought the pop corn kernel moons before as my main intention was memang to make this..this was the second attempt..the first attempt was long before I have a blog...Somehow this time, the pop corn taste was much better only thing was the pop corn was not so crunchy or crispy..dont know why..macam lemau lah gitu..walupun after that dah baked dalam oven in a stainless steel bowl..Hey friends, any tips to share? How to get a crispy and crunchy pop corn?..

Actually the caramel steps was to use thermometer..I did wanted to use my thermometer, tapi rupanya that damn thing did not work!!..brand new somemore..kena cheatedlah kira..got it kat  JB tengok murah, kita beli lah..sekali buka rupanya battery dia dah berkarat lah..grrrr...

So just cooked the caramel without it and just base on my eye judgement aje...

Siapa2 pernah ke USS(Universal Studio Singapore) pasti familiar dengan mangkuk kat atas tu..yes you can see that kalau beli pop corn kat situ..lepas makan pop corn, simpan bekasnya buat kenangan..so kita pun letak pop corn kita dalam tu.. hehe

POP CORN:-

3/4 cup pop corn kernel

some oil to estimate

some butter to estimate

Heat oil & butter. Add pop corn kernel. Cover lid and wait till popping sound heard.

Uncover lid and then pour the hot caramel over the popped corn and toss, with two wooden spoons or forks, making sure all the popped corn is coated with the caramel. Cool completely and then store in an airtight container, at room temperature, for about 10 days.

CARAMEL CORN:-

Sources:- From Joy of Baking

Sources:-From Ayu@curlybabesatissfaction

Ingredients:-

1/2 cup (110 grams) popcorn kernels or about 10 cups of popped corn-(Ayu used 3/4 cups popcorn kernels)

1 1/2 cups (300 grams) granulated white sugar-(Ayu used 200g)

1/2 cup (110 grams) packed dark brown sugar

1/2 cup (120 ml) light corn syrup

1/2 cup (120 ml) water

2 tablespoons (28 grams) butter

2 teaspoons kosher salt

2 teaspoons baking soda

Note if want the pop corn to stay warm:- Preheat the oven to 120 degrees F (49 degrees C) and place the oven rack in the center of the oven. Pop the corn and place in a large stainless steel bowl that has been lightly buttered or sprayed with a non stick cooking spray. Place the bowl, with the popcorn, in the oven (this will keep the popcorn warm).

Caramel Corn:

In a large heavy bottomed saucepan, stir together the sugars, corn syrup, and water. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once the mixture boils, cover, and boil the mixture for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.) Uncover the saucepan and clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium heat, stirring occasionally, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C). At this point, stir in the butter. Continue to cook the caramel, stirring occasionally, until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan.)

Then remove the saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will foam up when you add the baking soda so be very careful.) Pour the caramel over the popcorn and toss, with two heatproof spatulas or wooden spoons (not your fingers), to evenly coat the popcorn. The caramel corn will be in large clumps so spread the caramel corn onto a large sheet of aluminum foil. Then, while the caramel corn is still hot, separate it into bite-size pieces, with two forks or by wearing heatproof gloves. Cool completely and then store in an airtight container, at room temperature, for about 10 days.Makes about 8 servings. Preparation time 1 hour.