Coconut Custard

5 eggs
3/4 to 1 cup sugar
2 cups milk
1/2 cup half-and-half
1 teaspoon vanilla
1 cup unsweetened shredded coconut

Heat oven to 350°F. 

In a large mixing bowl, beat eggs well, then add the sugar, milk, half-and-half, and vanilla.  Stir in the coconut.  Pour the custard into a two-quart casserole dish and bake for 35 to 45 minutes, until the center is set.  If the top looks like it's getting too dark, cover the dish with foil.  Serve warm.


From Alicia Paulson's blog, Posie Gets Cozy

Lemon Squares

1/2 cup (1 stick) butter
1 cup unbleached all-purpose flour
1/4 cup confectioners' sugar

2 eggs
1 cup sugar
2 tablespoons lemon juice
2 tablespoons flour
Pinch of salt

Heat oven to 350°F.

Cut the butter into the flour and confectioners' sugar.  Press into a 9-inch square pan.  Bake for 20 minutes or until light brown.

Combine the topping ingredients.  When the bottom is done and still hot, pour the topping over it and continue baking for about 25 minutes.


From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands

Maple Pudding Cake

1 1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 1/2 cups maple syrup

3/4 cup water

2 tablespoons butter

Heat oven to 350°F.  

Grease an 8x8x2-inch pan.  Mix flour, sugar, baking powder, salt, and milk, and pour into the prepared pan.  Combine maple syrup, water, and butter in a saucepan and heat just until the butter melts.  Pour warm sauce over cake batter.  DO NOT STIR.  Bake for 45 minutes, until dark golden. Serve warm, with whipped cream or ice cream if desired.

Serves 6.

From Across the Fence Maple Recipes

Meyer Lemon and Dried Blueberry Scones

3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 2 tablespoons buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Position rack in top third of oven and heat to 425°F. 

Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Makes 12 scones.

From Bon Appetit/Epicurious

Applesauce

4 pounds apples, peeled and cored
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Peel, core, and chop the apples into large chunks, about 8 pieces per apple.  Put all of the ingredients in a large pot and bring to a boil.  Once boiling, reduce it to a simmer and cover the pot.  Cook for approximately 30 minutes or until apples are quite soft. Remove the lemon peels and whole cinnamon stick, if used, and let sauce cool.

Puree in a food processor, blender, or food mill.

From Smitten Kitchen 

Low-Fat Vanilla Custard Sauce

2 cups low-fat (1%) milk
1 3-inch piece vanilla bean, split lengthwise
1/4 cup sugar
2 teaspoons cornstarch
1 large egg

Pour milk into heavy, medium saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to simmer.

Whisk sugar and cornstarch in a medium bowl until no lumps remain.  Add egg; whisk until well-blended.  

Gradually whisk hot milk mixture into egg mixture.  Return to saucepan, and whisk over medium heat until sauce thickens and boils, about 5 minutes.  Pour into another medium bowl.  Chill until cold, stirring occasionally, about 4 hours.  (Can be made 2 days ahead.  Cover and keep chilled.  Before serving, remove vanilla bean and whisk to loosen.)

Makes about 2 cups.

From Bon Appetit/Epicurious

Vanilla Custard Sauce

2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Place whipping cream in a heavy medium saucepan.  Scrape in seeds from vanilla bean; add pod.  Bring cream to simmer.  Whisk egg yolks and sugar in a medium metal bowl to blend.  Gradually whisk in hot cream mixture.  Return mixture to saucepan and stir over medium-low heat until custard thickens and a finger leaves a path when drawn across the back of a spoon, about 4 minutes.  Do NOT boil.  Strain.  Cover and refrigerate custard sauce until cold, about 3 hours.  (Can be prepared 1 day ahead.  Keep refrigerated.)

Makes about 2 1/2 cups.

From Bon Appetit/Epicurious

Thin Spice Cookies

1/3 cup molasses
1/4 cup vegetable shortening
2 tablespoons brown sugar
1 1/4 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Dash nutmeg
Dash allspice

Mix molasses, shortening, and sugar together.  Add flour to molasses mixture.  Stir together remaining ingredients and blend them into the mixture.  Work dough with hands until well-blended.  Cover and chill for about 4 hours.  (Thorough chilling is needed to make the dough hold together.)

Heat oven to 375°F.  Roll dough out paper-thin, a little at a time.  Cut into desired shapes.  Place on an ungreased baking sheet.  Bake for 7 minutes or until lightly browned. 


From Mom.

Marshmallows

2 envelopes (17g) powdered gelatin

1/2 cup (125ml) + 1/3 cup (80ml) cold water

1 cup (200g) sugar

1/3 cup (100g) light corn syrup

4 large egg whites (1/2 cup, 110g), at room temperature

Pinch of salt

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

Marshmallow powder:
One part corn starch (or potato starch) mixed with one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

In the bowl of an electric mixer with whisk attachment, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210°F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245°F, with the mixer running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Don’t wash the bowl – see next step!

Scrape the gelatin and water into the pan that you used for the syrup - there should still be residual heat left in the pan to dissolve the mixture.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, or until the mixture is feels completely cool when you touch the outside of the bowl.

Dust a baking sheet evenly and completely with a generous layer of the marshmallow powder; a sifter works well for this step.  Make sure there are absolutely no bare spots.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup of the marshmallow powder into a large bowl.

Dust the top of the marshmallows with some of the marshmallow powder. Use a pizza cutter or scissors (dusted as well with the marshmallow powder) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow powder. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool.

The marshmallows can be made up to one week in advance and stored in an airtight container.

Makes 25-50 marshmallows.

From David Lebovitz’s blog

Apple Sangria (Non-Alcoholic)

2 quarts cider

1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, thinly sliced

1 quart fresh orange juice (from 10 oranges), plus 1 orange, thinly sliced

1 bottle (24 1/2 ounces) sparkling white-grape juice, chilled

1 apple, thinly sliced

In a pitcher, combine the cider, lemon, and orange juices.  Cover and chill. Just before serving, add sparkling grape juice and sliced fruit.

Makes 1 gallon.

From MarthaStewart.com

Maple Creme Caramel

Caramel:

1 cup sugar

1/2 cup water

Custard:

1/2 cup pure maple syrup

3 large egg yolks

1 large egg

1 1/2 cups whipping cream

1/2 cup whole milk

For caramel:

Heat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. 

Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts, quickly rotate dishes to coat sides with some of caramel. Set aside.

For custard:

Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.

Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

To serve, run knife around dish sides to loosen custards. Invert onto plates.

From Gotham Bar and Grill, New York, NY, via Bon Appetit/Epicurious

Honey & Haycorns' Smitten Kitchen's Martha Stewart's Macaroni and Cheese

6 tablespoons unsalted butter, plus more for casserole
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 cups (about 16 ounces) grated sharp white cheddar cheese
1 pound elbow macaroni

Heat oven to 375°F. Butter a 3-quart casserole dish; set aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and 3 cups cheddar cheese; set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 cup cheddar cheese over the top. Bake until golden brown, about 30 minutes.  Transfer the dish to a wire rack for 5 minutes; serve.

Serves 12.

From Martha Stewart Living Cookbook: The Original Classics via Smitten Kitchen blog, with changes

Caramel Sauce

1/2 cup sugar
2 cups heavy cream

In a medium saucepan over low heat, combine the sugar and 2 tablespoons water.  Cook for 10 minutes, or until the sugar turns golden.  Drizzle in the cream, mixing well.

(May be prepared up to 2 days ahead, covered and refrigerated.)

Makes about 2 cups.

From Bold American Food by Bobby Flay

Wild Rice Pudding with Caramel Sauce

1/2 cup wild rice (wehani, if available)
10 cups whole milk
Seeds of one split and scraped vanilla bean
1 1/2 cups sugar
1 cup basmati rice
1/2 cup golden raisins
1 large egg
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

2 cups Caramel Sauce (optional)

In a medium saucepan over high heat, bring 5 cups of water to a boil.  Add the wild rice, reduce the heat to medium, and simmer until rice is tender, about 40 minutes.  Drain if necessary and reserve.

In a large saucepan over high heat, bring the milk to a boil with the vanilla seeds and the sugar.  Add the basmati rice.  Reduce the heat to medium, cover, and simmer for 1 hour, or until tender and creamy.  Add the wild rice and the raisins and cook for 10 minutes more, stirring.

In a mixing bowl, lightly whisk the egg, egg yolks, vanilla extract and spices until blended.  Whisk in a little of the hot rice to warm the mixture, then pour the egg mixture into the remaining hot rice.  Cook, stirring, over low heat for 3 minutes.  (Cool and refrigerate, covered, up to 1 day ahead.)

Serve topped with caramel sauce, if desired.

Makes 8 to 10 servings.

From Bold American Food by Bobby Flay, with minor changes

Potato Galette with Caraway Brown Butter

1/2 teaspoon caraway seeds
2 pounds russet potatoes, unpeeled, cut into 1/8-inch or thinner slices
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small sweet onion, very thinly sliced
4 tablespoons unsalted butter

Heat oven to 425° F. 

Set a 9-inch ring mold (or the outer ring of a 9-inch springform pan) on a parchment-lined baking sheet and oil the inside of the mold and the paper.  Alternatively, butter or oil a 9-inch tart pan.  

Toast caraway seeds in a small, dry skillet over medium heat until fragrant, about 1 minute.  Crush lightly with a mortar and pestle.  Move the crushed seeds to a large bowl.  Add the sliced potatoes, salt and pepper; set aside.

Heat a heavy-bottomed pan over medium heat.  Add the butter.  As it begins to melt, swirl the pan frequently and watch the butter carefully.  The butter will become foamy, and then the milk solids will begin to brown.  When this happens, remove the pan from the heat.  The butter should have a nutty aroma and be caramel in color.  

Pour the brown butter over the potato mixture in the bowl, and toss gently to coat.  Arrange 1/4 of the potatoes in an even layer inside the ring or tart pan, overlapping as needed.  Arrange 1/3 of the onion over the potatoes. Repeat the layers twice more, finishing with a layer of potatoes.  Pour the butter remaining in the bowl evenly over the top.  If using a ring mold, carefully remove it.

Bake in the heated oven until the potatoes are tender and top is deeply golden and crisp, about 45 minutes.  Run a thin spatula under the galette to loosen from the parchment if needed, and slide galette onto a platter.  Season with more salt, if desired.

Serves 6.

Adapted from Bon Appetit/Epicurious by SippitySup blog

Wild Rice and Parsnip Fritters

150 g (5 ounces) cooked wehani rice  (about 100 g (3 ½ ounces) raw rice)

1 onion, finely chopped
2 garlic cloves, finely chopped 

1 teaspoon fennel seeds                                                           

120 g (4 ounces) parsnip, grated (about 1 fat one) 

3 eggs                                                                             

50 mls milk  (almost 1/4 cup)                                                                 

50 mls yogurt     (almost 1/4 cup)

100 g (3 ½ ounces) flour

1/4 teaspoon nutmeg

1 teaspoon dried dill                                                                               

1 teasoon Dijon mustard

Salt and pepper

Chopped parsley, fresh dill, or fennel

2 teaspoons baking powder

Cook rice in rice cooker.  (Alternately, add water in a 2:1 ratio to rice (a bit less than a cup of water, or 200 mls, to 100 g rice) in a heavy saucepan.   Bring them to a boil together then simmer, covered, for 50-60 minutes at a very low heat.  Ideally, all the water will be gone and the rice will be perfectly cooked.)

Cook the onion, garlic, and fennel seeds in a little oil for a few minutes, then add the grated parsnip and continue cooking for a few minutes more, but don’t allow the parsnip to cook more than a little. 

Whisk the eggs, milk, and yogurt together, then whisk these into the flour with the nutmeg, dill, and mustard, to get a thick batter.  Stir in the cooked vegetables and the cooked wild rice.  Season well with salt and pepper, and add chopped parsley, dill, or fennel as desired. 

Add the baking powder just before beginning to fry the fritters.

In a wide frying pan, heat oil to a low, steady temperature, then drop in tablespoons of the batter – as many as the pan will take, as they won’t spread.  Cook for a few minutes, then flip each one over to cook the other side. You may need to flip them a few times, until they are lightly browned and firm to the touch.  They should take about 8 minutes to cook through.  Keep the cooked fritters warm in the oven will frying the remainder.  

Serves 4.

From The Cafe Paradiso Cookbook by Denis Cotter

Roasted Tomatoes and Lentils with Dukka-Crumbed Eggs

Tomatoes:
12 large plum tomatoes, halved
3 tablespoons olive oil
2 teaspoons harissa
1 1/2 teaspoons sugar
Salt and black pepper

Lentils:
1 tablespoon olive oil
1/2 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
1 1/3 cups Puy or green lentils
1 sprig of thyme
1 bay leaf
Juice of 1/2 lemon
2 teaspoons sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro 

Dukka:
1/2 cup hazelnuts
1/3 cup sesame seeds
1 teaspoon nigella seeds
1 tablespoon sunflower seeds
3 tablespoons coriander seeds
1 tablespoon white peppercorns
1 1/2 tablespoons cumin seeds
1 teaspoon ground paprika
1 1/2 teaspoons sea salt flakes

6 eggs

Heat the oven to 375°F.  

Lay the tomatoes in a single layer in the roasting pan.  Mix the olive oil and harissa together and pour over the tomatoes.  Turn to coat, ending cut side up, then sprinkle with sugar and season with salt and pepper.  Roast in the oven for 45 minutes, or until caramelized in parts and slightly shrunken.

Meanwhile, cook the lentils.  Heat the oil in a saucepan and gently saute the onion, celery, and garlic until soft but not browned.  Add the lentils and turn them over in the oil.  Add the thyme and bay leaf.  Pour in 3 cups of water, season lightly, bring to a boil, reduce the heat, and simmer, uncovered, until the lentils are just tender.  This could take 15-25 minutes depending on their age, so watch them, as they can turn to mush quickly.  When the lentils are cooked, they should have absorbed all the liquid (drain them if liquid remains).  Remove the bay leaf and thyme.  Add the lemon juice.  Mix together the vinegar and extra virgin olive oil; stir into the lentils with the cilantro.  Season to taste.

While lentils and tomatoes are cooking, make the dukka.  Put hazelnuts in a dry skillet and toast over high heat until they smell roasted.  Watch carefully, as they burn easily.  Transfer to a plate to cool a little, then crush them in a mortar to a coarsely ground mixture.

Put the sesame seeds in the dry skillet with the nigella; toast until the sesame seeds are golden brow Follow with the sunflower seeds.  Coarsely crush all the toasted seeds and add to the nuts.  Toast the coriander seeds until they smell toasted, then grind them coarsely.  Do the same with the peppercorns, then the cumin seeds.  Combine the nuts, seeds, and toasted spices with the paprika and salt.  Store in an airtight container until needed.

Cook the eggs in boiling water for 6 minutes; they should still be a little runny in the middle.  Rinse them in cold water and, once cool enough to handle, quickly peel.  Roll eggs lightly in the dukka and set each on top of a serving of lentils and tomatoes.  If you prefer to see the yolk, break the egg in half and sprinkle some dukka on top.  Serve immediately.

Serves 4.

From A Change of Appetite by Diana Henry

Chard, White Bean and Potato in Chili, Basil and Tomato Broth

2 pounds tomatoes, quartered
2-4 fresh red chilies, thinly sliced
Olive oil, for coating

Olive oil, for cooking
2 onions, thinly sliced
3 garlic cloves, thinly sliced
1 large bunch fresh basil
5 cups vegetable stock
11 ounces potatoes (about 2 medium), peeled and diced
Medium bunch chard leaves
1 cup drained and rinsed canned cannellini beans 
Salt

Heat oven to 400°F.

Toss the tomatoes and chilies in an oven dish with enough olive oil to coat.  Season with salt and roast for 20 minutes or until the tomatoes are beginning to color.

Heat 2 tablespoons olive oil in a saucepan over medium heat.  Saute the onions and garlic for 7-8 minutes.  Chop the basil coarsely, add it to the pan, and cook for 2 minutes more.  

Add the roasted tomatoes to the saucepan along with about 2 cups of the vegetable stock.  Bring to a boil and simmer for 5 minutes.  

Blend tomato and onion mixture to a puree and pass through a sieve, saving the liquid and discarding the solids. Return the liquid to the pan.  Add the remainder of the stock, and bring back to a boil. Simmer for 10 minutes.  Season with salt.

Bring a small saucepan of water to boil, add the potatoes and simmer for 10-12 minutes, until almost done. Drain.

Cut the chard leaves at the base; discard the stalk ends.  Coarsely chop the leaves, stripping and removing any thick stalks and slicing them thinly.  Heat 2 tablespoons olive oil in a heavy saucepan over high heat.  Add the chard and saute, stirring, for 5-7 minutes, until tender.  Add the potatoes and beans and about a cup of the stock mixture.  Simmer for 5 minutes, until the potato is cooked and the stock is absorbed.

Ladle some of the stock mixture into shallow bowls and pile some of the vegetables in the center.

Serves 4.

From For the Love of Food by Denis Cotter

Maple Oatmeal Bread

(FOR REGULAR LOAF)
1 cup water
1/2 cup old-fashioned rolled oats
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

(FOR LARGE LOAF)
1 1/3 cups water
3/4 cup old-fashioned rolled oats
2 tablespoons butter
3 tablespoons maple syrup
1 1/2 teaspoons salt
1 cup whole wheat flour
2 1/4 cups bread flour
2 teaspoons rapid-rising or active dry yeast

Pour the water into the pan of the bread machine.  Add the remaining ingredients in the order listed. Select the Basic cycle, set the crust on Medium, and press Start.  (During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch.  Or, if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, 
until the dough is smooth yet soft to the touch.)

Alternatively, to make without bread machine:
Heat the water until warm, between 105° and 115°F; pour it into a large, warmed bowl, and add the yeast and rolled oats.  Let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, syrup, salt, and whole wheat flour.  Beat until a smooth batter forms.  Cover, and let stand 15 minutes.  Slowly add the bread flour and beat until a stiff dough forms.  Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes.  Wash the bowl and grease it; place the dough back in the bowl and turn it over to grease the top.  Cover and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch loaf pan or round cake pan.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, shape into loaf, and place in the pan.  Cover and let rise in a warm place until almost doubled, 1 hour.  Heat oven to 375°F.  Bake for 35 to 40 minutes, or until a wooden skewer inserted into the loaf comes out clean.  Remove from pan and cool on a wire rack.

From Whole Grain Breads By Machine or Hand by Beatrice Ojakangas

Spicy Caramel Popcorn

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
1/2 teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
2 teaspoons kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty.  Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together until the popcorn is well-coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks.

Makes 4 quarts.

Adapted from The Craft of Baking by Karen DeMasco and Mindy Fox, via Smitten Kitchen blog