Caramel Corn with Cashews
Today is National Popcorn Day, did you know?
Well, after reading about all the horrid, disgusting, carcinogenic garbage that is in microwave popcorn, my family has switched to popping it ourselves. Yes, throwing a bag in the microwave and pushing a button is easy and quick. But popping it yourself takes only a few more steps. It is healthier (way healthier), better for the environment and much cheaper than a toxic bag of corn.
All you need are paper lunch bags and popcorn. Place 1/2 cup corn in the bag, fold over twice, place in the microwave and pop until popping slows to 1-2 seconds. You don’t want it to burn. Top with whatever you want. Melted butter, parmesan cheese, chili powder, herbs. You name it! I urge you to try this. Your body will thank you for it. Check out these ingredients in Act II microwave corn (Popcorn, Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors, Annatto Color. Contains: Fish, Milk)
I’m not sure about you, but fish and milk? Really? No thanks!
If you would like to expand your popcorn repertoire, here is a wonderful recipe for caramel corn.
I love caramel corn. Love, love, love, love, love, love, love it. I love the sweetness, the crunch, the way it sticks into my way back teeth. Ok, well maybe not so much the sticking in the teeth (and I’m sure my dentist doesn’t appreciate it either) but pretty much everything else. I had clipped this recipe ages ago. MS drizzled with white chocolate. Sorry folks, I thought it would be way too sweet. I may drizzle with some dark chocolate though. Anyone with me?
Caramel Corn with Cashews
12 cups popped popcorn (from 1/2 cup kernels)
1 1/2 cups roughly chopped cashews
1 stick plus 2 tablespoons unsalted butter
1/3 cup light corn syrup
1 1/4 cups packed light-brown sugar
1 1/2 teaspoons coarse sea salt, divided
Directions
1. Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat.
2. Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
Enjoy!
Note: Caramel corn can be stored in an airtight container up to 1 week
Adapted from Martha Stewart Living, October 2012
