Behind the Recipes
Red Carpet Corn by Flex Mussels' Executive Pastry Chef Zac Young
INGREDIENTS:
1 c. sugar
1/2 c. light brown sugar
1/2 c. corn syrup
1/2 c. water
1 tbsp rendered bacon fat
2 tsp baking soda
2 tsp kosher salt
7 c. popped popcorn
1 c. roasted unsalted peanuts
2 lbs of bacon, fat rendered and crisped in the oven
PREPARATION:
1. Scatter bacon, popcorn and cashews on silpat-lined sheet tray.
2. In a large sauce pan cook sugars, corn syrup, and water to 280 F.
3. Add the bacon fat and cook to 300 F.
4. Stir in salt and baking soda. (CAUTION: Very HOT!!!!)
5. Pour evenly over the popcorn, bacon and cashews.
6. Let the mixture cool and harden before breaking off into a serving bowl.
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