Pistachio and Fig *Double* Caramel Corn Recipe

So it’s been a while.  I know it – and all I’m going to say is that I’ll be better to you, EatSipChew, and I hope you know that it’s been unintentional.  A Kitchen that required my undivided attention in order to reach completion (and to avoid Litigation…tragic tale coming) has left my Virtual Culinary Ramblings a bit lonely.

And while  2009 on EatSipChew did in fact end with a phenomenal Ricotta Recipe handed down from an Awarded US Cheesemaker, 2010 will start with one of my own recipes; A sweet treat that, while simple in guise, actually took a great deal of trial and error to achieve its crisp sugar-coated perfection.  Thankfully, I had an AH-HA moment – that I can’t believe I didn’t think of that Arms to the sky instant – and The Pistachio and Fig Double Caramel Corn mystery was officially solved.

So, here it is.  Ah-Ha Moment in tow (Think Hard Ball Stage) the determined Baker (me) with Restaurateur aspirations and an unwavering Sweet Tooth welcomes you back to the kitchen with a recipe requested by handful of purchasers (I shyly thank you) at the Eat My Blog Charity Bake Sale.

Perhaps try this out for your next Movie Night (Maybe a JERSEY SHORE Viewing Party?!) or just place in snack bowls at a festivity and watch it disappear.  Healthy?  Probably not.  But Healthy Compliments you shall receive.

““`Pistachio and Fig Double Caramel Corn Recipe““`

WHY THIS RECIPE WORKS*:

* There’s a number of caramel corn recipes out there and strangely most forget to tell you a VERY IMPORTANT THING.  And that is – to make caramel, you have to get the mixture to the temperature at which caramel is made.  And in the case of Caramel Corn we’re looking to make Caramel by bringing the ingredients to a Hard Ball Stage.

Why?  According to Wikipedia’s Caramel Entry, “Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds.”  And, since caramelization for Soft (Milk included) Carmel Candy happens at the ‘Firm Ball Stage‘ (around 250 degrees) and Tooth-Breaking Butterscotch happens at the Soft-Crack Stage (270-290 degrees) we need a caramel that is in between to two.  Hence, Caramel Popcorn succeeds with a Caramel derived at the Hard Ball Stage (in this case somewhere between 255 and 260 degrees).

TOOLS NEEDED:

• Professional Candy Thermometer
• Large Stock Pot  (to pop popcorn and for the caramel.  The caramel will expand 3x its volume when the Baking Soda is added.)
• Wooden Spoon
• 2  Butter Greased Lasagna Glass Pans – or better – a Disposable Turkey Drip Pan!

NOTES:

• Wear Long Sleeves (Caramel may splatter and, well, it’s hot and painful if it hits skin)
• Put an Ice Bath Nearby in the event that Caramel splatters on you and submerge the area quickly.

INGREDIENTS (Around 13-15 Cups of Popcorn)

• 1 cup (2 sticks) unsalted butter, plus more for pans
• 2/3 cup corn kernels
• 6 tablespoons canola oil
• 2 cups unsalted raw pistachio nuts (or other nuts)
• 1 cup of thinly cut Dried Mission Figs (or other fruit)
• 2 cups packed light-brown sugar
• 1/2 cup light corn syrup
• 1/2 Tablespoon of vanilla extract
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda

1. Preheat oven to 250 degrees. Butter 2 baking sheets; set aside.
2. Follow this Simpy Recipes Perfect Popcorn Recipe (Multiplied Times 2).  It’s the best and most sure-proof method I’ve found.  Follow the instructions on Simply Recipes through Step 5.  Please do not do their butter/salt additions.
3. Place Popcorn and Pistachio Nuts into a Very Large Bowl or the Turkey Drip Pan if you have one.  Set aside.
   
4. In a medium saucepan (or the same – yet cleaned – stockpot you used to make the popcorn), combine sugar, butter, and corn syrup over medium-high heat; stir to dissolve sugar and melt butter. Cook, stirring constantly with a wooden spoon, until it reaches 255 -258 degrees on the candy thermometer.
5. Remove pan from heat; stir in extract, salt, and baking soda.  It will double/triple in volume so watch out!  Working quickly, pour over popcorn and Pistachios; use wooden spoon/spatula (Spray Baking Spray onto the instrument so that the spoon does not stick to the cooling caramel) and mix thoroughly.  When completely coated, divide evenly between prepared baking dishes. Bake, stirring every 20 minutes, for 1 hour and 20 minutes.  Remove popcorn and stir in Dried Figs.  Popcorn will crisp when cooled.
6. Enjoy!