{"id":1291,"date":"2025-11-17T08:31:42","date_gmt":"2025-11-17T08:31:42","guid":{"rendered":"https:\/\/ramimarcus.com\/fastorfancy\/?p=1291"},"modified":"2025-11-25T07:59:39","modified_gmt":"2025-11-25T07:59:39","slug":"caramel-popcorn","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/fastorfancy\/caramel-popcorn\/","title":{"rendered":"Caramel Popcorn"},"content":{"rendered":"\n
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Prep:<\/strong> 5m<\/p>\n<\/div>\n\n\n\n

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Cook:<\/strong> 70m<\/p>\n<\/div>\n\n\n\n

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Servings:<\/strong> 6<\/p>\n<\/div>\n<\/div>\n\n\n

\"\"<\/figure>\n\n

A crunchy, sweet classic. <\/p><\/div>\n\n\n

—Ingredients—<\/h2>\n\n\n\n
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Fancy<\/em><\/h4>\n\n\n\n
    \n
  • 85g \/ 10c of popcorn<\/li>\n\n\n\n
  • 180g brown sugar<\/li>\n\n\n\n
  • 1\/8 tsp cream of tartar or lemon juice (optional<\/em>)<\/li>\n\n\n\n
  • 85g butter, warm<\/li>\n\n\n\n
  • 1\/2 tsp baking soda<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

    —Method—<\/h2>\n\n\n\n

    Fancy Method<\/em><\/h5>\n\n\n\n
      \n
    1. Pop the popcorn, remove un-popped kernels, and put in a roasting or casserole pan. (See notes.)<\/li>\n\n\n\n
    2. Make the caramel.\n
        \n
      • Add the brown sugar, cream of tartar if using, and 2 tbsp water to a pot and heat on medium-low until it melts.<\/li>\n\n\n\n
      • Add the warm butter. The caramel will froth up, which is normal.<\/li>\n\n\n\n
      • Heat until 240F. (About 2 minutes after frothing.) <\/li>\n\n\n\n
      • Remove from heat and quickly stir in the baking soda.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • Pour the caramel over the popcorn and gently mix to coat.<\/li>\n\n\n\n
      • Bake at 200F for an hour, stirring every 20m. <\/li>\n<\/ol>\n<\/div>\n\n\n\n
        \n

        <\/div><\/p>\n\n\n\n

        —Notes—<\/h4>\n\n\n\n
          \n
        • The best way to remove un-popped kernels is to pour the popcorn over a baking rack; the un-popped kernels fall through.<\/li>\n\n\n\n
        • You can use two sheet pans instead, though you may want to mix in the caramel in a bowl (step 3) and then transfer.<\/li>\n\n\n\n
        • Although not strictly necessary, the acid in the cream of tartar helps prevent crystallization. A splash of lemon juice will also work.<\/li>\n\n\n\n
        • Unusually, I prefer to use salted butter here. If using unsalted add 1\/2 tsp salt with the butter.<\/li>\n\n\n\n
        • There is actually a variety of popcorn (“mushroom”) specifically designed for flavorings, having a spherical shape. <\/li>\n\n\n\n
        • Unnecessary trivia: A popped kernel of corn is called a “flake,” and an unpopped kernel is an “old maid.”<\/li>\n<\/ul>\n\n\n\n

          —Serving Ideas—<\/h4>\n\n\n\n
            \n
          • Nuts<\/li>\n\n\n\n
          • Bacon<\/li>\n\n\n\n
          • Fruit<\/li>\n<\/ul>\n\n\n\n
            \n<\/div>\n<\/div>\n\n\n\n

            Next time: try 70g for more complete coat<\/p>\n\n\n\n

            Double check temp. (225F smooth flow, 240 thicker coating)<\/p>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            A crunchy, sweet classic.<\/p>\n","protected":false},"author":1,"featured_media":1315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[51],"class_list":["post-1291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-dessert"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/comments?post=1291"}],"version-history":[{"count":5,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1291\/revisions"}],"predecessor-version":[{"id":1322,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1291\/revisions\/1322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media\/1315"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media?parent=1291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/categories?post=1291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/tags?post=1291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}