Incredible Induction Popcorn - Scroll down - CARAMEL CORN Recipe and VIDEO
"This Popcorn Popper Pan POPPED every kernel perfectly without burning a single kernel. What a flavor!" Bobby B. Ontario
The huge advantage to popcorn popped in a FULL-BODY induction pot is that the entire pan reaches the optimum cooking temperature, and it pops every single kernel, and with the tempered glass lid you can watch it pop! The 5-Quart is the perfect size for soups, stocks, and sauces as well. Scroll down to watch video.
EQUIPMENT: Popcorn, Induction Cooker, and Induction Compatible Pot. I like to use the 5 QUART with Tempered Glass Lid so we can see the Popcorn Popping.
INGREDIENTS: corn kernels, vegetable or olive oil, butter, salt (optional)
- Layer the bottom of the pan with a light coat of oil. Pure golden Italian olive oil works best because it has a smoke point of 375 to 390ᵒF.
- Cover the bottom of the pan with a single layer of corn kernels.
- Turn on your induction cooker and set the temperature to 390°F (199ºC).
- Cover the pan. Popcorn will begin popping in 2 to 3 minutes.
- When the kernels stop popping, turn off the heat, uncover the pan and add butter and salt to taste.
HOMEMADE CARMEL CORN
EQUIPMENT: Induction Cooker, Gourmet Skillet with Glass Lid, Jelly Roll Pan or Stainless-Steel Cookie Sheet.
- 1 stick unsalted butter. ½ cup
- ¼ cup Maple syrup, 4 tablespoons
- ¾ cup packed brown sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 cups popped popcorn
Over medium heat 240ºF (116ºC), combine the butter, Maple syrup, brown sugar, and salt, bring to a simmer and cook, about 5 minutes. Remove from heat; stir in baking soda and mix well. Add the popcorn and stir to coat.
Reduce the heat to 210ºF (99ºC), cover and bake on top of the stove for about 1 hour, stirring every 15 minutes. Spread on cookie sheet to dry. Enjoy!
Call or text me for more tips and recipes Chef Charles Knight: 1-813-390-1144. Click on the photo and SEE MY NEW INDUCTION COOKWARE.