Simply Great Caramel Corn

Surfas Events — Sun, 11 Oct 2009 22:53:57 +0000

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!

Lavender’s Creepy Caramel Apples and Spooky Popcorn Cluster

Surfas Events — Fri, 09 Oct 2009 21:35:15 +0000

From our Surfas After Dark Demo: Lavender’s Spooky Recipes

Creepy Caramel Apples
Ingredients:
5 Ripe, Red Apples
1 lb. Soft Caramel
2 tbsp. Water
5 Wooden Skewers

Preparation:

Begin by washing the apples and removing their stems. Stick the wooden skewers securely into the stem end of the apple. Boil some water in the bottom of a double boiler. Place caramel in the top of the double boiler with the water. Place the top pan over the boiling water. Stir the caramel gently as it warms until it is completely heated and smooth. Remove caramel from the heat. Dip apples one at a time into melted caramel to coat them. Place in cupcake paper. Chill in the fridge until the caramel is set.

Spooky Popcorn Clusters
Ingredients:
4 quarts Popped Popcorn
½ cup Butter, cubed
1 cup Sugar
6 tbsp light corn syrup
Dash of Salt
1 tsp Vanilla Extract
12 drops Yellow Food Coloring
4 drops Red Food Coloring

Preparation:
Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup, and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-how; cook 5 minutes longer, stirring occasionally. Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two 15”x10”x1” baking pans coated with cooking spray. Bake at 250º for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Surfas Los Angeles » popcorn

Simply Great Caramel Corn

Lavender’s Creepy Caramel Apples and Spooky Popcorn Cluster