top of page

Popcorn

 

 

Peanut Butter Chocolate Malt 
(for Nate)

 

Sprinkle 1 cup malt powder over bowl of popped popcorn. 

 

For caramel:

  • 2 sticks butter

  • 2 cup brown sugar (or 2 cups white sugar plus scant Tablespoon molasses

  • 1/2 cup Golden Syrup (see recipe below)

 

After caramel reaches 250, add:

  • 1 teaspoon baking soda

  • 1 Tbsp kosher salt (less if peanuts are roasted w salt)

 

Then stir in:

  • 1 cup peanut butter (1.25 cups roasted peanuts, 2 Tbsp oil)

  • Stir in:

  • 2 teaspoon vanilla (it will bubble up)

 

Toss coating into popcorn and bake 45 minutes at 250 turning once. Let cool.  Temper 10.5 oz chocolate. Drizzle on with spoon. Wait for it to dry then bag and store. 

Bourbon Pecan Praline 
(for Simone)

 

Make caramel with:

  • 2 sticks butter

  • 1 1/3 cup maple syrup

  • 1 Tbsp bourbon

 

3 cups toasted pecans, coarsely chopped (out with plain popped popcorn)

 

Mix in small dish:

  • 2 tsp kosher salt

  • 1 tsp baking soda

 

Mix in other small dish:

  • 1 tsp orange extract

  • 1 tsp vanilla

  • 1 Tbsp bourbon

 

When caramel reaches 250, quickly add dry ingredients and whisk till smooth and combined. Then add wet ingredients and whisk again (be careful it will bubble up). 

 

Pour over popped popcorn and toss well with spoons. 

Bake at 250 for 45-60 minutes, turning halfway. 

Maple Rosemary
(for David)

 

  • 2 sticks butter

  • 1 1/3 cup maple syrup

  • 2 Tbsp chopped fresh rosemary

  • cayenne - scant 1/4 tsp ... ?

  • 1 tsp maple extract

  • 2 tsp kosher salt 

  • 1 tsp baking soda

Asiago Truffle
(for Jesse)

 

(Half Recipe)

  • 1 stick butter

  • 1/8 cup honey

  • 1/2 cup powdered asiago

  • 1/2 tsp baking soda

  • 1/2 tsp truffle salt

  • 1/8 tsp chili powder (cayenne?)

  • 1/2 tsp paprika

 

Popped in 1 tbsp truffle oil.

 

 

Brown Butter Salty Caramel

 

  • 2 sticks butter

  • 2 cup brown sugar

  • 1/2 cup Golden Syrup (see recipe below)

  • 2 teaspoon vanilla

  • 1 teaspoon baking soda

  • 1 Tbsp kosher salt

 

 

Chocolate Espresso

 

  • 2 sticks butter

  • 2 cups brown sugar

  • 1/2 cup Golden Syrup (see recipe below)

  • 1 tsp baking soda

  • scant Tbsp salt

  • heaping Tbsp espresso powder

  • 1/2 tsp coffee extract

  • 10.5 oz dark chocolate   

Golden Syrup

  • 32 oz sugar (2 lbs)

  • 2  cups water 

  • 2 slices of lemon

Bring to 230-240F

Chocolate Tempering degrees:

Dark Chocolate

  • up to 110-115

  • down to low 80's

  • back up to 88-91

 

10.5 oz green & black 70%

7 oz chocolate on half power: 45 secs, 45 secs, 55 secs

half power 10 seconds

 

Organic Dark Brown Sugar:

  • 1 lb cane sugar

  • 3 oz molasses

 

Organic Light Brown Sugar:

  • 1 lb cane sugar

  • 1.5 oz molasses (abt 1/3 cup)

Food process for 1 minute.

 

Peanut Butter, home made:

process 1 lb roasted peanuts with 1-2 tbsp oil. Dash of honey if desired.

 

bottom of page