Tuesday, February 24, 2009

The recipe tutorial you never knew you needed

My parents & I have been in the kitchen all day long making massive quantities of Praline Popcorn. I've posted about our popcorn before, but I never shared the recipe. It is super yummy, and is usually well received so I thought you might enjoy the recipe. Because it's not enough just to make 18 - 1 gallon bags of popcorn, I decided to take pictures along the way so that you could see the process step by step. Now, we were making that large amount for a specific reason, but for normal folks with more sanity than I possess, one batch will yield a little more than 2 full gallon bags.

First: The Recipe
Praline Popcorn
3 sticks of unsalted butter
1 c. of corn syrup
1 32 oz. bag of brown sugar
1 t. salt
2 t. vanilla
1 t. baking soda
9 qts. of popped popcorn
2 c. chopped pecans
2 c. dry roasted peanuts

Here's how to do it, along with a few things we've learned along the way.
The easiest way to get started is to pop the popcorn; and the best way to do that is to use an air popper. [There is no way to tell you how much unpopped popcorn will make 9 qts. of popped popcorn, because it depends on the brand of popcorn and the method in which it is popped - for
us, it's about 1 c. of unpopped corn]
Then we split the popped popcorn into two large metal bowls. We've found that if you warm the metal bowls and spray them slightly with non stick spray it will make it easier for you later. Next, add 1 cup of both types of nuts (pecans and peanuts) into each bowl. Set aside. You will pour a liquid candy coating over this popcorn, and it must be mixed in quickly before it hardens. So, be sure to have the popcorn and nuts ready.
Next, melt 3 sticks of unsalted butter in a 30 qt stock pot (or just a taller pot). Add one bag (32 oz) of brown sugar and 1 c. of corn syrup with 1 t. of salt. Stir continuously until it comes to a boil. After it comes to a boil reduce heat and let boil without stirring for 3 1/2 to 4 minutes. After the 3 1/2 minutes are up, add the vanilla (2 tsp) and baking soda (1 tsp). Stir well.
Then pour half of the mixture into each bowl of popcorn and nuts and mix well being sure all the popcorn is covered well with the candy mixture.

Then divide popcorn out onto some cooking sheets and bake on 225 for 15 minutes. When you take them out, loosen the corn with a spatula to break up the pieces and let cool.
Once cooled, It is ready to eat. But, you can also put it in freezer bags to freeze. It freezes well, but when you take it out of the freezer, place back on cookie sheets and back in the oven to heat and get crunchy again.
This is what it looks when crazy people make a ton of it. But it sure is yummy!


Tammy said...

I can testify to it's yumminess! The counter full of bags makes me smile. :)

-brittany- said...

YUM! Thank you for sharing and can't wait to try it. What a fun project with kids. In addition, glad you are back in the blogosphere!