Last week we were serving up some classic childhood snacks (with a twist, of course) at the Green City Market Chef BBQ Benefit in Lincoln Park. JV was handing out mini, brown paper bags filled with “Cracker-Jacks” and crispy pig ears, while our pastry chef, Sarah, was cooling guests down with her grownup cucumber-gin and black raspberry push-pops.
“As you can see, this is a very technical dish (:: insert sarcasm ::) … ” — JV
Technical or not — guests couldn’t resist the sweet ‘n salty combination of caramel popcorn and pig ears tossed with peanuts, green coriander and maple habanero sauce.
And just in case you missed us, try making your own at home — just follow our recipe below for the caramel corn, and then add some salted peanuts and crispy bacon for the full effect :)
Caramel Corn Recipe – Yields ~8 servings
:: INGREDIENTS ::
- 1 c. butter
- 2 c. brown sugar; packed
- 1 tsp. salt
- 1/2 c. light corn syrup
- 1 tsp. baking soda
- 8 cups popcorn; popped
:: METHOD ::
First, preheat oven to 200 degrees F. Then, combine butter, brown sugar, salt and corn syrup in a saucepan over medium heat. Boil for about 5 minutes. Remove from the heat and stir in the baking soda. Then, pour this mixture over the popcorn and stir until evenly coated. Bake on a large pan for about 1 hour, stirring every 15 minutes. When finished, spread popcorn on waxed paper to dry. Be sure to store in an airtight container to retain its freshness!
See you at next year’s BBQ!