Cooking is like magic. I’m not referring to the Master Magicians of Gastronomy like Blumenthal, Adria or Achatz, but more of the simpler use of magic in cooking. Specifically taking an inedible object and if by magic making it utterly divine and moorish. Quince when cooked turns from a hard and bitter fruit into a fragrant silky puree. Animal bones when simmered produce an elixir that has amazing mouth feel!
The first magical products that fascinated me at a child was Popcorn. The magic trick goes like this.- start off with a hard golden nugget that are impossible to eat. Then apply some heat. PRESTO! POP! BANG! Fluffy puffed bites of creamy goodness appears. If you are a seasoned popcorn magician there will be no smoke or burning smells!
I love popcorn in all of its guises be it buttery and salty or sweet. Combining both sweet and salty with popcorn is heaven in my books. To add a little magic of my own I like to add a bit of chilli to give a little heat on the tongue.
Chili Caramel Popcorn
100g popcorn kernels
3 tablespoons vegetable oil (optional)
225 sugar
125ml cup water
50g butter
1/2 tsp maldon sea salt
1/2 tsp diced Guajillo Chili (Cool Chile Company)
Directions:
Pop the popcorn in an air popper or in a large saucepan. If you use asaucepant, place the vegetable oil in the pot and heat over medium heat for about 1 minute. Add the popcorn, covering the bottom of the pan with an even layer of kernels. Cover the pan and let the kernels heat until they begin to pop vigorously, 1 to 2 minutes. Shake the pan every 15 seconds so that the kernels will not burn. The corn should finish popping in 3 to 4 minutes.
Line several baking sheets with parchment paper. Chop the chile till it's quite fine bits, but not somuch that it's powder.
In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium-high heat until golden brown, about 5 minutes. Stir gently, add the butter, chili and salt and stir again. Add the popcorn and coat it with the caramel. Use a silicone spatulal to help coat the corn. Place the coated kernels on the parchment paper to cool.
When cool, break up the clumps of caramel corn.
Chocolate Coated Chili Caramel Popcorn
This is a nice variation for those really wanting to go all out. When you finish above, leave on the parchment lined baking sheets.
225g milk chocolate
Heat the chocolate in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Heat the chocolate until it is smooth, 3 to 4 minutes.
Fill a ladle with the melted chocolate and lightly drizzle over the caramel corn. Let the chocolate-caramel corn cool for 30 to 45 minutes.
