How To Make Caramel Popcorn, Jacques Torres' Way
In honor of National Caramel Popcorn Day, here is Jacques' Caramel Popcorn recipe with his signature chocolate twist!
- Large saucepan with a heavy bottom
- Parchment Paper
- Wooden Spoon
- Large Bowl
- 1 cup of popcorn kernels
- 1 cup of 60% Dark Chocolate Baking Discs
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons corn syrup
- Scant 1/4 cup water
Pop the popcorn using the preferred method. I recommend using a hot-air popper but you can pop it any way you like.
Making the caramel- Place the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium-high heat and cook until light golden brown.
Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
Temper the chocolate using the double-boiler melting method.
Place caramel popcorn in a large bowl. Use a ladle to drizzle the tempered chocolate over the popcorn, stirring with a wooden spoon. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool.
Enjoy or place in a cellophane baggy with a ribbon to gift!
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