Drinks Non-Alcoholic Drinks Caramel Popcorn Shooters Be the first to rate & review! Nostalgic for the caramel popcorn he loved as a kid, Achatz captures the flavor in the brilliant warm dessert drink he serves at Alinea. It has two parts: a rich, buttery popcorn broth and a frothy, light caramel topping.Amazing Corn RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook By Grant Achatz Grant Achatz Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: © Chris Court Active Time: 30 mins Total Time: 1 hr Yield: 8 to 10 Ingredients Caramel Froth 1 cup plus 2 tablespoons sugar 2 teaspoons soy lecithin powder (see Note) Popcorn Broth 2 tablespoons canola oil 1⁄2 cup popping corn 2 teaspoons kosher salt 7 tablespoons unsalted butter 1/4 cup plus 1 tablespoon sugar Directions make the caramel froth In a small saucepan, combine 2 tablespoons of the sugar with 2 tablespoons of water and simmer the syrup over moderate heat just until the sugar has dissolved. In another small saucepan, combine the remaining 1 cup of sugar with 1⁄2 cup of water and simmer over moderate heat, without stirring, until an amber caramel forms (340° on a candy thermometer), about 15 minutes. Immediately add 1/3 cup of water and the sugar syrup; be careful, as the caramel mixture will bubble and splatter. Whisk until smooth, then transfer the caramel syrup to a medium bowl and let stand for 30 minutes. meanwhile, make the popcorn broth In a large, heavy saucepan, heat the canola oil until just smoking. Add the popping corn, cover and cook over moderately high heat, shaking the pan constantly, until the kernels have stopped popping, 2 to 3 minutes. In another large saucepan, combine the popcorn with the salt, butter, sugar and 31⁄2 cups of water. Bring to a simmer and cook over moderate heat for 5 minutes. Strain the broth through a fine sieve into a bowl, pressing on the popcorn until only the kernels remain; discard the kernels. Transfer the popcorn broth to a blender and blend until frothy, about 3 minutes. Add the lecithin powder to the caramel syrup and blend with an immersion blender until frothy. Pour the warm popcorn broth into small glasses, filling them halfway (about 1⁄4 cup each). Spoon some of the caramel froth on top and serve. Make Ahead The popcorn broth can be refrigerated for up to 2 days. Reheat and froth in the blender just before serving. Notes Soy lecithin powder is available at health-food stores and online at amazon.com. Rate It Print