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
