Recipe Courtesy of Chef Gina Zollman
Makes 14 Cups Prep 10 Minutes Microwave 7 1/2 Minutes
Ingredients:
12 Cups Popped Corn
1 Cup Mini Pretzels
1 Cup Salted Nuts
1 Large Brown Paper Grocery Bag
1 Stick Unsalted Butter
1 Cup Packed Light-Brown Sugar
1/4 Cup Light Corn Syrup
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
Directions:
1. Place the popped corn, pretzels and nuts in the paper bag. Shake to combine.
2. Melt butter in a large microwave-safe bowl, 1 minute. Stir baking soda into sugar mixture. Stir in brown sugar, corn syrup and salt. Microwave 2 minutes. Mixture will boil. Carefully stir and microwave for additional 2 minutes.
3. Stir baking soda into sugar mixture. It will foam up. Carefully pour over popcorn
mixture. Fold top of bag over and shake to coat popcorn.
4. Place bag in microwave; cook 1- 1 1/2 minutes, depending on how powerful your microwave is. (Watch carefully as higher wattage ovens may cook faster. Alternatively, transfer mixture to a greased sheet pan; bake at 250′ for 1 hour, stirring.) Remove bag and shake. Microwave an additional 1 minute. Pour onto large cookie sheets to cool.
Notes:
For Cajun spice caramel corn, add 1 tablespoon Cajun spice mix to caramel mixture when you add the salt. For ranch style popped corn, simply add 2 tablespoons ranch powder to a bag full of 12 cups popped corn and shake, then serve. Do not make the caramel coating.
Purchase items in BOLD in-store at Surfas or online at Culinary District!