Lifestyles: Get it popping
{Photo By: Clarence-Vernon Hargrave/Davidson Local}
January 19th is a day that makes me so happy, National Popcorn Day. This day for me is almost like having Christmas part II, because I am definitely a fan of popcorn! I remember as a child falling in love with popcorn not only because it is a quick and easy snack to make, but also because it is so crunchy and delicious.
For most Americans, popcorn is a pantry staple. This is mainly due to its association with fun. The fun of socializing, the thrill of watching movies and the joy of snacking. This versatile snack has been enjoyed for centuries and is ranked in the top ten of favorite snacks.
There are numerous types of popcorn kernels which vary in color and shape but all yield a fluffy white interior once heated. It is the reaction of the water in the popcorn kernel to the heat which makes the kernel explode. Anyone who has ever popped popcorn before must admit the apprehension or outright fear that can arise from the combination of a large heavy pot, hot butter or oil and high heat. Once I mastered the technique of popping popcorn in a pot on the stove, it became ever present in my life. I remember earlier days of experimenting with the Jiffy Pop saucer shaped aluminum pan, which mostly for me ended in a scorched tragedy.
Then in the 1980’s with the introduction of the residential microwave oven came microwave popcorn. This invention gave everyone the ability to pop popcorn in a matter of minutes and at any place. While microwave popcorn is one of the most convenient methods of preparing popcorn, it too is also one of the most unforgiving. Go a few seconds too long and you will end up with something that resembles a smoke bomb in both stench and potency.
What is it that makes the popcorn at the movies so good? I think that it is a combination of several things which include the enticing smell of butter and corn, the faux butter, orange-yellow appearance and the superfine special salt. Not to mention the request for extra butter which seals the deal. Movies and popcorn are a harmonious marriage and now, a ritual.
There are popcorn specialty stores and online retailers that cater to our cravings for the sweet or savory treat. These shops carry hundreds of flavors of popcorn which can be enjoyed separately or combined to make a unique blend. This for me is overwhelming because I usually can’t decide on one or two and end up leaving looking like I have been on a shopping spree.
Catch up with friends and family this weekend with a good movie and a snack that has become an American favorite, popcorn. Here is the recipe for my Salty Caramel Popcorn in celebration of National Popcorn Day
{Photo By: Clarence-Vernon Hargrave/Davidson Local}
This recipe for Salted-Caramel Popcorn is my favorite because the caramel sets on the popcorn in minutes rather than having to go into the oven to be baked. If you have never made a homemade caramel before, do not be intimidated.
You will need
12 cups of Freshly popped Popcorn (make sure that no unpopped kernels remain. Did you know that unpopped kernels are called old maids?)
A large Non Stick Pan or Pot
over medium heat add
1 cup of Sugar
1 pinch of Salt
Do not stir the caramel, allow it to cook slowly on medium heat until it begins to reach a light caramel color. About 3 minutes, do not stir at all!
Now stir for the first time and add in 1 stick of Butter (salted or unsalted, it’s your choice) with a long wooden spoon, being careful not to scorch the caramel, I recommend that you do not leave the pot and you have all of your ingredients at hand. Keep stirring.
Add ½ teaspoon of baking soda. This will foam up and bubble, keep stirring, then turn off heat.
Stir in 1 teaspoon Vanilla or Butter Rum Flavoring
Be very careful and pour over popcorn in a large bowl or on a cookie sheet. If you want to add Cashews or any other nut do it while mixing the warm popcorn coating. Spread on a cookie sheet and cool for ten minutes then enjoy.
Store in an airtight container.
Enjoy!
