:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__01__20150123-popcorn-flavors-daniel-gritzer-29-8192e5b7f5be4181acfda80639ace0a2.jpg?w=1500&resize=1500,1125&ssl=1 "The Solely Candy and Savory Popcorn Recipe You Want This Season")
Browned butter simply elevates something it touches and could not be simpler to make. On this scrumptious popcorn recipe, wealthy brown butter and maple syrup are cooked into a fast caramel, which is then used to sweeten nuts and coat freshly popped popcorn. A beneficiant pinch of salt brings out all these candy and salty flavors. We like to think about it as a pecan pie in popcorn type, full with a touch of maple. However don’t be concerned, it isn’t too sugary. As a substitute, it is the right mixture of flavors to your subsequent get-together or film night time.
January 2015
The Solely Candy and Savory Popcorn Recipe You Want This Season
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6 tablespoons unsalted butter
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6 tablespoons pure maple syrup
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2 mugs pecansbarely crushed
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kosher salt
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1/2 cup popcorn kernelsburst (about 8 cups burst)
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In a small saucepan, soften the butter over medium-high warmth, stirring and swirling, till the froth has subsided and the milk solids have turned a chestnut brown, about 3 minutes.
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Add the maple syrup and stir to mix.
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Add the nuts and prepare dinner, stirring, till a caramel varieties and thickens sufficient to briefly go away a path when a spoon is scraped throughout the underside of the pan, about 4 minutes. Season with salt.
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Place the popcorn in a big bowl and drizzle the caramel-pecan combination throughout, stirring as you go, till the popcorn is evenly coated in caramel. Season with salt, if obligatory. Refrigerate popcorn till caramel is agency, about 10 minutes. Combine to interrupt up any lumps and serve. Popcorn will be refrigerated in a resealable bag in a single day.
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