It's been getting dark so early as of late!
I swear today when we started post-lunch rehearsal it was already so dark outside that I thought I'd just eaten dinner and that it was practically bed-time. It really confused me and I didn't like it.
When the weather's like this, all I want to do is stay at home, curl up into a ball and watch TV all evening, every evening. (I'm just taking a break from TV at the moment to write this and then - Modern Family S06 E07, I am coming for you.)
Do you get me?
I hope you do.
This week I'm sharing my recipe for the perfect caramel corn to make & eat on a chilly November evening. I've put in a load of spices for some extra warmth and a bit of a kick to hopefully help you get back out of your apartment/house/mansion/chateau, even if it's just to go buy more corn kernels.
This caramel corn doesn't have the smooth texture of the caramel corn we've grown up eating from those huge tins with naff cats and santas on them, but has a more crystallized and craggly texture - in a good way. Trust me, it's fabulous.
On another subject, how cute are these tiny robots? I mean their bellies are stuffed full of apples and cupcakes for Pete's sake! I feel like I'd totally be friends with these robots IRL.
We like the same food for sure.
Spicy Caramel Corn
*Makes 12 cups* 1/2 cup un-popped corn kernels 1/2 cup unsalted butter, 1 stick or 115 g 1 cup brown sugar 1/4 cup maple syrup 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp smoked paprika 1/2 tsp cinnamon 1/4 tsp cayenne pepper
Preheat the oven to 100 C / 200 F.
Mix the baking soda, salt and all of the spices together in a small bowl. Set aside.
Heat a large stock pot over a medium-high heat with a few tablespoons of a neutral oil such as rapeseed or sunflower. Add a few kernels to the pot. When the kernels pop, add the rest of the kernels to the pot and cover with the lid.
When the kernels start to pop again, hold the lid slightly ajar and give the pot a shake every once in a while. Remove from the heat when the popping slows and empty the popped corn into a large mixing bowl.
Melt the butter, brown sugar and maple syrup together in a medium-sized saucepan. Once the mixture starts bubbling, turn the heat to medium and let the mixture simmer without stirring for five minutes.
Remove the butter/sugar mixture from the heat and mix your baking soda/spices in. The mixture will bubble and change in color and 'texture'. Pour immediately over the popped corn and give it a good stir.
Pour the candied corn on to a baking tray lined with parchment paper and bake for an hour stirring every fifteen to twenty minutes.
Remove from the oven and let cool.
Instagram [#ballerinachef] and enjoy!
Crunch, crunch, crunch.
Don't hog the popcorn. I think the robots would like some too.
© 2014 The Ballerina Chef