(image from www.peoriadefense.com)Even better than microwave popcorn, however, is a childhood favorite of mine...Jiffy Pop Popcorn! Here is a walk down memory lane for some of us, courtesy of YouTube:
One serious weakness for me is the sweet/salty combination of Caramel Corn. Here is my favorite recipe for Caramel Corn, from www.Epicurious.com:
Caramel Corn Clusters
Gourmet September 2004
Yield: Makes about 12 cups
Active time: 20 min
Total time: 1 hr
Ingredients:
2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
Special equipment: a candy thermometer
Preparation:
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
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