Caramel corn with a penchant toward theexotic. Makes a great gift when presented in a stylish tin.
Recipe: Five-Spice CaramelCorn
3 quarts (12 cups) popcorn (about 1/2cup unpopped corn kernels)
Preheat oven to 250°F (120°C).
Place popcorn in large bowl, set aside.
Line rimmed cookie sheet with parchmentpaper.
In medium saucepan, melt butter over mediumheat. Stir in honey, brown sugar and salt. Bring mixture to boil,stirring constantly. Reduce heat to low and continue to simmer5 minutes without stirring.
Remove from heat, stir in baking sodaand five-spice powder. Pour mixture over popcorn and quicklymix to coat.
Spread coated popcorn onto prepared cookiesheet and bake 40 minutes, stirring every 10 to 15 minutes withspatula.
Cool completely before packaging. Storecaramel corn in airtight container at room temperature up to5 days.
1/2 cup (1 stick) butter
1/4 cup honey
1 cup light brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons five-spice powder
Makes 3 quarts.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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