Caramel Corn, Kate Milashus, executive pastry chef at ZED451

Suggested Movie Pairing: Young Frankenstein

Caramel Corn Ingredients:
1 stick of unsalted butter
16 oz granulated sugar
12 oz dark brown sugar
8 oz dark corn syrup (or light corn syrup)
2 tsp salt
16 oz popped popcorn
1 tsp baking soda

Steps:
1. Pour the popcorn into a mixing bowl and set it aside.
2. Line sheet pans with Silpat baking mats, spray with cooking spray, and set aside.
3. Place all ingredients except popcorn and baking soda in a large saucepan.
4. Heat the saucepan over a low flame until the butter and sugar have melted.
5. Place a thermometer into the mixture and increase the heat to medium.
6. Bring the mixture to a boil, and keep boiling until the mixture reaches 250 degrees.
7. Take the mixture off the heat and stir in baking soda. The mixture should lighten, and become a bit fluffy.
8. Immediately pour the mixture over the popcorn.
9. Working quickly, stir caramel into the popcorn to coat evenly. Pour the caramel corn onto the sheet pans, spreading out (but not flattening) the corn.
10. Bake in a 200 degree oven for approximately one hour. Test the popcorn by taking out a small piece and letting it cool. If it’s crisp, it’s done; if it’s chewy and sticky, return it to the oven and check every 10 minutes until it’s crisp.
11. Once the caramel corn is done baking and still very warm, separate it into large bite-size pieces.

ZED451, 739 North Clark Street (at Superior Street); 312-266-6691.

Photo: Courtesy of Kate Milhaus