Ease of Preparation: Medium
Yield: 4-6 servings
Chef Siobhan Detkavich is cooking for… Aquarius! So… what does an Air Sign with a ruling planet of Uranus eat? Aquarians are proud and curious air signs; whose colour is bright blue! Give them a sweet and airy treat of caramel popcorn popped from blue corn kernels and watch their faces light up!
Ingredients:
- 4-6 tablespoons (60-90 ml) vegetable oil
- 6 tablespoons (90 ml) blue corn kernels
- ⅔ cup (160 ml) butter
- 1 cup (240 ml) brown sugar
- ⅔ cup (160 ml) corn syrup
- ½ teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) baking soda
- ¼ cup (60 ml) white toasted sesame seeds
Method:
Preheat oven to 250 F (120 C)
Heat vegetable oil in a heavy-bottomed pot over medium-high – you want a thin layer of oil over the entire bottom of the pot.
When the oil is shimmering, add corn kernels and cover with lid. Gently slide the pot over the element, shaking to agitate the kernels. Once the kernels begin to pop, slide periodically over the element to keep the kernels from burning. When the popping begins to slow down, remove the pot from the element and remove lid.
Measure 12 cups (2.8 L) of popped corn and use that amount for this recipe, reserving the rest for another use (or snacking
Carefully pour the hot popcorn into a large bowl. Set aside.
In a pot, heat butter over medium heat. When butter has melted, add brown sugar, corn syrup, and salt. Bring ingredients to a boil, simmering undisturbed for 4-5 minutes for a nice deep caramel or until it reaches 250 F (120 C).
Remove pot from stove and whisk in baking soda. Pour hot caramel sauce over measured amount of popcorn and stir to coat evenly.
Add sesame seeds and continue to stir and mix.
Transfer the mixture to a baking tray lined with a silicone baking mat.
Bake the mixture for 45 minutes, stirring occasionally.
Remove the tray from the oven. Allow the caramel corn to cool to room temperature.
Break apart. If not serving immediately, store in a tightly covered container at room temperature.
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