© Tea Life dba SerendipiTea May 2011
Yield: 6 portions served in a brown lunch bag
SerendipiTea’s Sweet Tea Salt
Ingredients:
- SerendipiTea’s Kukicha Hatsukura*, ground — 1 part
- Sea Salt, ground — 1 part
- Brown Cane Sugar — 1 part
Method
- Blend all ingredients thoroughly.
*Please use local, organic, and seasonal products when feasible.
Caramel Corn
Ingredients:
- Corn Kernels, for popping — 1 ½ cups
- Vegetable Oil — 1 tablespoon
- SerendipiTea’s Once Upon A Tea* — ¼ cup
- Salted Butter — 1 cup
- Light Brown Cane Sugar — 1 ½ cups, tightly packed
- Water — 1 tablespoon
*Please use local, organic, and seasonal products when feasible.
Method
- Heat a medium sauce pot over medium heat. Add vegetable oil, SerendipiTea’s Once Upon a Tea, and corn kernels to sauce pot and stir for 30 seconds. Cover the sauce pot, leaving a small crack open so steam may escape pot.
- Allow corn to “pop,” approximately 8 minutes. Shake pot intermittently. When popping intervals slow to a “pop” every few seconds, remove pot from stove. Leave top on until “popping” stops.
- Place popped corn into large stainless steel bowl to cool. Add 3 pinches of SerendipiTea’s Sweet Tea Salt and toss.
- In a small sauce pot, add butter, sugar, and water. Place on medium heat and with a wood spoon stir the mixture. Do Not Stop Stirring! When the mixture turns golden brown and has a consistency like wet sand (approximately 4 minutes), quickly remove from stove and slowly pour over popped corn. At the same time mix the popped corn with the caramel.
- Evenly divide the caramel coated popped corn into 2 sheet trays and place in 350 degrees pre-heated oven for 6 minutes. Remove, toss popped corn, and return to oven for 6 more minutes.
- Remove from oven and add 3 more pinches of SerendipiTea’s Sweet Tea Salt. Cool.
Plating/Garnish:
Divide caramel corn into 6 lunch size brown paper bags, sprinkle some more SerendipiTea Sweet Tea Salt on Top, give it shake, fold top of bags to seal, and off to the park.