Thursday, June 6, 2013

Our Town Pop Corn Bars

Central City Opera goers. It is imperative that you prepare yourself for a visit to "Our Town." Think maple... Our Town, anywhere New England, probably New Hampshire. At least in my mind the story takes place in New Hampshire.

To get in the New England maple mood, you need to try this recipe. I made it this week for some unsuspecting friends. I think they are still talking about it. At least in my mind they're still talking about it.

caramel corn drying in the oven


16 cups

16 cups air-popped popcorn

1 cup light brown sugar

8 T. butter

1/4 cup maple syrup

4 slices apple wood smoked maple bacon, cut into small pieces (called batons)

1 t. salt

1/2  t. baking soda

2 T. bourbon

(T. = tablespoons  t.= teaspoons)


·        Preheat oven to 250

·        Combine brown sugar with butter, syrup and salt and bring to a boil, stirring until sugar is dissolved

·        Boil over moderate heat for 2 minutes

·        Add bacon and boil for 2 more minutes

·        Remove from heat and stir in baking soda and bourbon

·        Pour hot syrup over the popcorn and toss to coat

·        Spread popcorn on 2 silpat lined sheet pans (or parchment paper lined)  and bake for about 1 hour, stirring occasionally

·        Turn off the oven, open the oven door and let popcorn cool completely


You will need only a cup or two of the popcorn for the bars below. The rest will disappear in no time.
bacon smoking on the smoker (you don't need to make your own bacon... whew!)


Yield: ~2 dozen

18oz butter, softened

1c sugar

4c flour

½ c cornstarch

½ t salt

·        Press a piece of aluminum foil into a 13x9 pan. Spray with non-stick cooking spray or coat with butter. (even better)
·        Cream the butter and sugar for 30 seconds on medium speed or until just emulsified.  Add flour, cornstarch and salt mix to combine. 
·        Press into the 13x9 pan.
·        Bake at 300 for 12 minutes until golden.
·        Remove from oven and let cool.



Melt 8 oz. of dark or semi-sweet chocolate in a double boiler over simmering water. Spread the chocolate onto the cooled shortbread cookies (still in the pan.) Spread a layer of bacon/bourbon caramel corn over the chocolate and pop into the refrigerator until chocolate is set. Remember, using the popcorn recipe above you will need only a cup or two of the popcorn, the rest is for Scooby snacks.


Ready? GO!

No comments:

Post a Comment