...you know who you are.
So many parties, so many pot lucks, so many "bring along dessert!" invitations. What do you do? Pick up packaged cookies from the grocery store? Noooo, you make caramel corn! This definitely goes on my "easy things that for some reason really impress people" list. I made caramel corn recently for a party when I ran out of time to bake something, and people were raving, I tell you!
I got the recipe from Gourmet, and as amazing as it is, it fails to include the secret ingredient: popping the corn in coconut oil. Not only is coconut oil one of the healthiest fats for high heat, but it also gives the popcorn an ever so slightly sweet flavor- not strong enough to identify, but enough for everyone to think that you've done something really important.
So here's the rest of the recipe from Gourmet- no pastry chef degree required!
Maple Pecan Popcorn
Makes about10 cups
- About 8 cups plain popcorn
- 1 cup pecans (3 1/2 oz), coarsely chopped and toasted
- 3/4 stick unsalted butter
- 1 1/2 cups pure maple syrup
- 1/2 teaspoon salt
Equipment:a candy or deep-fat thermometer
- Toss popcorn and pecans in a large bowl.
- Line bottom of a 17- by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
- Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
- Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.