ike many people, I love caramel corn. Like some people, I find it cloyingly sweet, and came up with an earthier, less overly-sweet version.
You will need:
| 1 | cup | popping corn |
| 2 | tbsp | vegetable oil |
| 1 | cup | brown sugar |
| 1/2 | cup | water |
| 1 | tbsp | butter |
| 1 | tsp | powdered chipotle |
| 2 | tsp | salt |
Add sugar and water to a largeish (large enough to hold all the popped corn, with room to stir) pot, bring to boil. Do not stir.† Allow to boil for about five minutes, or until the syrup coats the back of a wooden spoon, and becomes immediately tacky and sticky when dripped onto a plate. For the scientists out there, this is 250-265 Fahrenheit, the hard ball stage. It will get very bubbly. Please be careful. Boiling sugar does not cool the same way water does when it hits your skin, and you can be seriously injured if you mess about with it. You have been warned; my legal department‡ says I am now off the hook.
As the syrup begins to boil, heat oil over high heat in a large pot with a lid. Test with one or two popcorn kernels. When they pop after a minute or so, add all the popcorn, cover, and shake gently to prevent burning. When pops are coming 35-45 seconds apart, remove from heat.
Remove sugar from heat, pour popcorn in and stir quickly with a wooden spoon to coat. Mix salt and chipotle together, toss into popcorn.
† this can cause crystallisation. Personally I love the mouthfeel of crystallised caramels, but let’s not digress, okay?
‡ I do not actually have a legal department. Please don’t sue me if you disfigure yourself horribly due to messing about with boiling sugar.
