CARAMEL CORN WITH SMOKED ALMONDS AND FLEUR DE SEL
Provided by Graham Elliot
Categories Candy Dessert Christmas Almond Corn Edible Gift Christmas Eve Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings (about 10 cups)
Number Of Ingredients 13
Steps:
- Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
- In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
- In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point-continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.
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Maxwell Ogbonna
[email protected]The caramel corn was a bit too hard for my liking. I would recommend cooking it for a shorter amount of time.
Jisho Ji
[email protected]This recipe is a bit too sweet for my taste. I would recommend using less sugar.
TM Playz
[email protected]I'm not a big fan of caramel corn, but I made this recipe for my husband and he loved it. I guess I'll have to start making it more often!
Anwar Zahir
[email protected]I made this recipe for my son's birthday party and it was a huge success. The kids loved it!
viktorIOS 11
[email protected]I used a different type of nut (pecans) and it worked just as well. This recipe is very versatile.
Dewika Dewika
[email protected]I'm not a fan of nuts in my caramel corn, so I omitted the smoked almonds. It was still delicious!
Daniel Iheanacho
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
I love Jesus
[email protected]I followed the recipe exactly and the caramel corn turned out perfectly. I'm so glad I found this recipe!
oscar Joseph
[email protected]This is the best caramel corn I've ever had. I will definitely be making it again and again.
Gabriella Lovera
[email protected]I'm not a big fan of caramel corn, but this recipe changed my mind. It's so good!
MARCUS MARCANO
[email protected]I love the addition of smoked almonds and fleur de sel. It really takes this recipe to the next level.
Kafait Awan
[email protected]This recipe is a bit time-consuming, but it's worth it. The caramel corn is so delicious and addictive!
Samkelisiwe Dlamini
[email protected]I've made this recipe several times and it always turns out perfect. It's my go-to recipe for caramel corn.
Malaika Fatima
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the combination of sweet and salty flavors.
Nida Kabir
[email protected]This is a great recipe for caramel corn! It's easy to make and the results are delicious. The smoked almonds and fleur de sel add a nice touch of sophistication.