First of all, I hear there’s great consternation and confusion about how to handle those beautiful ears of popcorn in your box. We got popcorn last year, and I gave it all to Marcia Killingsworth – your faithful photographer – because she loves popcorn so much. Come to discover today that she tried to take the kernels off the cob before popping them and gave it up as an impossible job. I’m guessing last year’s popcorn went to feed the squirrels in her neighborhood.
The good news is that I’m keeping all the popcorn in this box for me. Now I get to experiment with it. Everything I’ve read says cook it in your microwave – on the cob – in a bag. Same idea as microwave popcorn, but just on the cob and without the icky stuff I imagine impregnates those microwave popcorn bags. I remember hearing from some CSA members last year that popping the corn in a paper bag worked just fine.
I know there are some folks who have concerns over what’s in our paper bags these days – especially those made of recycled content. Bits of metal? Tiny pieces of plastic?
It’s actually my intention to try the popcorn in my Whirley Pop popcorn popper – the lightweight metal pan with a lid that folds back and a crank to turn a small metal arm that keeps the popcorn from hanging out too long on the bottom of the pan. I’ll probably have to break the cobs in half, but that seems easy enough to do.
Let us know how your popcorn turns out.
I’m so glad to see the popcorn because I’ve been saving this recipe just for its appearance. The aforementioned Ms. Killingsworth is a true fan of bacon. She might be willing to pop a little Riverview popcorn to make this recipe.
***
This recipe comes from Denver restaurant Colt & Gray. Who can resist salty-sweet caramel corn studded with cashews and bits of bacon? The method of popping corn here would work fine with the whole cobs. Oolong is a lovely chef-y addition to the recipe, adding its bit of smoky flavor to the mix. Bacon and Cashew Caramel Corn balls for Halloween anyone?
Makes about 15 cups
Ingredients:
1/2 cup popcorn kernels 2 tablespoons vegetable oil 6 ounces bacon, chopped 1/2 cup unsalted raw cashews (one 2.5-ounce package) 1 teaspoon coarse kosher salt or coarse sea salt 1/4 teaspoon cayenne pepper 1/4 cup heavy whipping cream 1 oolong tea bag Nonstick vegetable oil spray 1 1/2 cups granulated sugar 1/4 cup water 2 tablespoons light corn syrup
Preparation:
Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops.
Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.