Popcorn has been eaten in Mexico since pre-Hispanic times and has remained a favorite snack when combined with the sweet molassy flavor of piloncillo. The butter in the caramel makes the sweetness of the honey and piloncillo come together. This recipe isn’t time consuming but requires close attention because the caramel can burn in seconds if you’re not careful.
Recipe information
Yield
makes 10 to 15
Ingredients
Preparation
Step 1
Grease a baking sheet or line it with a nonstick mat.
Step 2
Heat the oil in a pot over medium heat and add the kernels. Cover the pot and cook, shaking the pot lightly, until all the corn is popped, about 5 minutes. Pour into a stainless steel bowl.
Step 3
Combine the butter, piloncillo, and honey in a medium-large pot with a candy thermometer clipped onto the side and cook over medium heat, stirring constantly until it boils, then continue to cook, stirring only occasionally and making sure it doesn’t stick, until it reaches the hard-crack stage (300°F, see page 13). Add the salt and baking soda, stirring rapidly and carefully. Immediately pour the caramel onto the popcorn. Toss quickly to coat and pour onto the prepared baking sheet. Use lightly oiled spoons or gloves to form the balls while the caramel is still warm. Allow to cool, then enjoy. These are best eaten the day they are made.
