This recipe for sweet and spicy popcorn is a delicious snack that is perfect for parties. The recipe comes from Martha Stewarts show in the fall of 2007 and makes about 11 cups. The ingredients include 2 tablespoons of safflower oil, 1/2 cup of popcorn kernels, 1 cup of salted peanuts, 1/2 cup (1 stick) of unsalted butter, 1 cup of sugar, 1/4 cup of light corn syrup, 1/2 teaspoon of coarse salt, and 1/4 to 1/2 teaspoon of cayenne pepper. To make the popcorn, preheat the oven to 250 degrees and prepare a non-stick baking sheet. Heat the oil in a large, heavy-bottomed pot over medium heat and add 3 popcorn kernels. Once they pop, add the rest of the kernels and cover the pot, shaking it occasionally until all the kernels have popped. Transfer the popcorn to a large bowl and add the peanuts. In a separate pot, mix the butter, sugar, and corn syrup over medium heat until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the mixture turns golden brown, about 5 minutes. Remove from heat and quickly stir in the salt and cayenne pepper. Pour the mixture over the popcorn and stir to coat evenly. Spread the popcorn mixture onto the prepared baking sheet and bake for about 30 minutes, stirring occasionally. Once cooled, break the popcorn into clusters and store in an airtight container for up to a week.
27.04.2023 @ 05:40
This recipe for sweet and spicy popcorn is a delicious snack that is perfect for parties. The recipe comes from Martha Stewarts show in the fall of 2007 and makes about 11 cups. The ingredients include 2 tablespoons of safflower oil, 1/2 cup of popcorn kernels, 1 cup of salted peanuts, 1/2 cup (1 stick) of unsalted butter, 1 cup of sugar, 1/4 cup of light corn syrup, 1/2 teaspoon of coarse salt, and 1/4 to 1/2 teaspoon of cayenne pepper. To make the popcorn, preheat the oven to 250 degrees and prepare a non-stick baking sheet. Heat the oil in a large, heavy-bottomed pot over medium heat and add 3 popcorn kernels. Once they pop, add the rest of the kernels and cover the pot, shaking it occasionally until all the kernels have popped. Transfer the popcorn to a large bowl and add the peanuts. In a separate pot, mix the butter, sugar, and corn syrup over medium heat until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the mixture turns golden brown, about 5 minutes. Remove from heat and quickly stir in the salt and cayenne pepper. Pour the mixture over the popcorn and stir to coat evenly. Spread the popcorn mixture onto the prepared baking sheet and bake for about 30 minutes, stirring occasionally. Once cooled, break the popcorn into clusters and store in an airtight container for up to a week.