I would totally go to the Super Bowl party that had this caramel corn.
Photo by Helga’s Lobster Stew, via flickr, used under the Creative Commons license.
I don’t like sports. Well, except the Olympics – and then mostly just figure skating and gymnastics, so I feel that doesn’t count. Granted, I like to go to a Nationals game now and again, but mostly for the opportunity to drink beer, eat Noah’s pretzels, and bemoan the number of my tax dollars that went into subsidizing a stadium that’s rarely half full.
So my friends and family may be a little surprised that, yes, I am actually blogging about what to eat at your Super Bowl party. I’ve only watched the Super Bowl once, and then only because I had relationship obligations. But now my life is blissfully sports-free, besides the occasional update on the Ducks football from my dad (which is quite fine).
Still, the Super Bowl is a time for parties and gatherings – and if you end up hanging out with a bunch of people in the kitchen, not watching the game and chatting, then what’s the harm?
This recipe for caramel corn comes from Tiffany MacIsaac, the fab pastry chef at Birch and Barley and Churchkey (she serves it up at Churchkey). But it’s not just any caramel corn – it’s mixed with salted cashews, toasted coconut flakes, and candied ginger, and coated in homemade caramel sauce. It’s a perfect Super Bowl treat – you can snack on this stuff all day. Many thanks to MacIsaac for sharing her recipe. It looks like a stroke of salty, sweet genius. In fact, if I went to a party that served this caramel corn, I might even agree to watch the game.
Caramel Popcorn
By Tiffany MacIsaac, Birch & Barley and ChurchKey
Note, I recently purchased a kitchen scale (such a great idea – so much easier just pouring stuff into a bowl and weighing, rather than scooping out all those damn cups), but for those of you without, there are a couple of online resources for converting metric recipes into cups. Check out this converter on Gourmet Sleuth, and also the ingredient database at Nutrition Data. If there’s great interest, I can test this out and come up with a conversion myself – just let me know in the comments.
Caramel Popcorn
By Tiffany MacIsaac, Birch & Barley and ChurchKey
Ingredients
3/4 cup popcorn kernels
300 grams salted cashews
200 grams toasted coconut flakes
1/4 cup candied ginger, minced
1000 grams granulated sugar
350 grams water
45 grams butter
salt
1) Cover the bottom of a saute pan with a thin layer of oil (about 3-4 TBSP) and pour in the kernels in a single layer. Cover with foil and place over a medium heat until you hear them start to pop. At this point, shake the pot and continue to cook until all corn is popped.
2) Sift out pieces of kernels. Place popcorn in a bowl and add the cashews, ginger and coconut.
3) In a medium pot, cook the granulated sugar and water to a medium caramel. Remove from heat and stir in the butter. Pour over the popcorn mix and use a heat proof spatula or metal spoon to stir. All the popcorn should be coated. Pour onto a silpat or 2 cookie sheets that have been sprayed or buttered. While still hot, sprinkle with a heavy amount of salt. Kosher is fine but a sea salt like Maldon or Fleur de Sel is best. Once cool, store in an airtight container up to 1 week.
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