Some Popcorn Notes

Most of this from Alton Brown – Good Eats

• Try soaking in salted water before popping.  This will put more moisture into the kernel
• Best varieties: Pearl and Rice
  • Yellow Topaz
  • Baby Black Pearl
  • Baby Blue Sapphire
  • Purple Amethysist
  • Pink Diamond
  • Southwest Gold
  • Baby Peral
  • Baby Yellow Topaz
  • Red Ruby
  • Petite Princess
  • Blue Sapphire
• Use a pot that has a fairly small bottom
• Popper – Heavy guage large mixing bowl
  • Fat and kernels go to the bottom
  • Fairly high heat
  • 3 TBL canola or peanut oil
  • Yellow Topaz – 1/2 C
  • 1/2 tsp Pickling Salt or Popcorn salt – or Blend regular salt
    Put in container with a dozen popcorn kernels to break apart the clumps

Popcorn

• Large mixing bowl
• 3 tablespoons peanut oil
• 1/2 cup popcorn
• 1/2 teaspoon pickling salt

1. Cover with foil and poke holes
2. Medium heat
3. Shake until popcorn starts to subside, then shake more to keep the kernels in motion
4. Drizzle 3 tablespoons butter – drizzle and toss

Carmel corn

• Saucepan
• Thermometer
• Spatula

1. 1/2 sheet pan sprayed
2. Parchment cut to size sprayed
3. Very large mixing bowl
4. Set oven to 250°

• One stick of butter in a saucepan
• 16 ounce dark brown sugar
• 1/4 cup molasses or dark syrup
• 1/2 teaspoon vanilla
• Heat until 250°
• Mix 1 cup salted peanuts
• With 3 quarts of popped popcorn
• Add butter mixture to popcorn and mix quickly
• Spread on sheet pan
• Bake one hour at 250°

Breakfast tomorrow?

Popcorn, milk and sugar