Sunday, October 30, 2011

Weekend Cooking: Fancy Caramel Corn

We have had one of the best autumns here in Portland -- glorious leaves, crisp weather, not as much rain as usual.  My neighborhood has gone all out for Halloween, everything from an over-the-top haunted house that kids line up around the block for, to magazine-pretty displays of pumpkins and Indian corn.

So it seems like the perfect day to make some of this caramel corn my sister keeps crowing about.  She's a chef in Bavaria, at the fancy Steigenberger Hotel about an hour west of Munich, and wanted to introduce her German co-workers to a traditional American treat to get them in the mood for Halloween. 

She says it is super easy and has been experimenting with various additions.  I'm going to try her version of Chili-Roasted Pumpkin Seed Caramel Corn.

Here are her in structions:

Pop just under one cup of popcorn kernels in regular oil and set aside. [Note: Our family has never been air poppers, but I suppose air popping the corn would work.]

Cook 2 cups regular sugar and 2 cups butter and 1/4 tsp. salt on the stove until a dark amber color, constantly stirring. Add grated fresh nutmeg and vanilla also, if you want. When caramel is ready, pour over popcorn, and throw in some handfuls of the toasted seeds, nuts, chocolate chips, coconut, whatever, and stir together until all the popcorn is coated. Spread out in a thin layer on a baking sheet and sprinkle with sea salt. Let cool. Crumble into a big bowl when cool, or into a large plastic sack to keep.

Yum! Thanks Sis!


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