JESSICA'S VERSION
1 small sweet potato, such as garnet yam 1 tablespoon extra virgin olive oil
1/2 cup (112 g) popcorn kernels
1 tablespoon coconut oil
1/3 cup (80 ml) honey
1/2 teaspoon ground cinnamon Kosher salt, for sprinkling
Position two oven racks toward the middle of the oven. Preheat the oven to 400°F. Prick the sweet potato a few times with the tines of a fork. Place on a small rimmed sheet pan and bake for 35 to 45 minutes, until very tender. When cool enough to handle, scoop the flesh into a food processor and puree until very smooth. Measure 1/2 cup (120 g); save any remaining puree for another use.
Reduce the oven temperature to 350°F. Line two large rimmed sheet pans with parchment paper.
In a large pot, heat the olive oil over medium heat. Add the popcorn, cover tightly, and wait for it to start popping. Once it does, shake the pot often until the popping slows to a near stop. You should get about 10 cups of popcorn. Divide the popcorn evenly between the prepared pans.
In a small nonstick skillet, melt the coconut oil over medium heat. Add the sweet potato puree and honey and whisk together. Cook for 5 minutes, whisking often as it bubbles, until the moisture from the sweet potato cooks away (it will be thick). Remove from the heat and whisk in the cinnamon.
Dividing evenly between the two pans, scrape the mixture over the popcorn. Use two spoons to toss together to evenly distribute the sweet potato mixture. Spread the coated popcorn out into single layers.
Bake for about 15 minutes, or until the sweet potato caramel is set (it will become crisp as it cools). Immediately sprinkle with a little salt. Let cool completely, then serve.
CHRISTINA'S VERSION
1 tablespoon vegetable oil (if making on the stovetop only)
¼ cup popcorn kernels
Stovetop method
In a large, heavy-bottomed pot with lead, over medium heat, warm the oil and popcorn kernels. Cover the pot and wait for the kernels to pop, which will take 3-4 minutes. As the kernels begin to pop, with the lid still on, feel free to swirl around the contents of the pot with a flick of your wrist. The popcorn will start popping more rapidly, then slow down again. Remove the popcorn from the heat shortly thereafter so as not to burn it.
Remove the lid and dump the popcorn into one or more serving or mixing bowls, depending how many different popcorns you want to dream up and serve up!
Caramel Popcorn
1 stick unsalted butter
½ cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
¼ teaspoon baking soda
Pinch kosher salt
1 batch popcorn (above)
In a medium heavy-bottomed saucepan over medium heat, heat the butter and light brown sugar, stirring constantly until the mixture comes to a boil. Reduce the temperature to medium low and cook for an additional 2 minutes without stirring. Add the vanilla, stir to mix and, once simmered in, turn the heat off, sprinkle in the baking soda and salt, and stir. The mixture will expand and change color slightly. Carefully pour over the bowl of popcorn, using a spatula to gently mix the two together until all kernels are covered.
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