(cheerful music)
Hey, y'all, I'm Katie Jacobs from StylingMyEverday.com,
and I'm so excited to show you one
of my very favorite recipes from my new book,
So Much to Celebrate.
It is salted caramel popcorn.
And y'all, be careful.
You're gonna wanna eat the entire bowl.
I love using an air popper.
So what you do is you take half a cup
of plain popcorn kernels.
You can buy these in a large batch at the store
and make this over and over again.
So it's a half a cup
into the popper. (loud clinking)
And this'll make about 16 cups of popped popcorn.
So we're just gonna turn the air popper on.
And this is the fun.
(loud whirring and popping)
That's my three-year-old's (laughing) favorite part.
Now we've got a whole bowl of fresh popcorn.
Let's make some caramel.
Start with butter, two sticks,
on a low-medium heat.
We're gonna add a half a cup of light brown sugar,
and then it's third a cup of light corn syrup,
and then a little bit of salt to add that salted caramel.
Now here's the key.
You're gonna stir it up just to get everything melted,
so everything's incorporated, the butter, the brown sugar.
Once you hit boiling, you're gonna wanna set your timer
for four minutes, and then don't touch it.
We're gonna get started on prepping the popcorn.
So just take a rimmed cookie sheet.
And I like these silicone baking mats,
because nothing's gonna stick to it.
You don't have to add any added spray.
It makes it really simple on the back end
to get your popcorn broken apart.
Were ready to pour our caramel.
And we're gonna pour it right on top of our fresh popcorn.
So just take a spatula and just push
that really hot caramel around to kind of evenly coat.
Right now, for the part that I love, a little added salt.
Now y'all, I do have a favorite salt, this Maldon sea salt.
It comes in these great flakes that are kind of bigger.
I just like to sprinkle it on before we pop it in the oven.
Into the oven we go.
So you bake it at 300 degrees for 30 minutes.
And you're gonna push it around every 10 minutes.
We just wanna get it spread out.
So we're pulling it out of the oven.
We're gonna give it one last toss
and then let it cool completely.
So after the popcorn's out of the oven, completely cooled,
store in an air-tight container.
A cute way to serve it at a party
is in these gorgeous waffle cones.
They smell amazing.
So I'm just gonna scoop some in these waffle cones,
serve myself. (soft crunching)
And there you have it, salted caramel popcorn.
There's a lot of great fun recipes in my new book,
So Much to Celebrate, cheers!
(upbeat music)
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