Popcorn is a New World food: as is corn. There are early biblical accounts of corn in Egypt. However, these references are more than likely barley rather than corn. The word corn was used as a general term for a particular grain located geographically. For example in Scotland corn was actually oats, and in England the term corn was used for wheat.
Popcorn, not quite as we know it, was cultivated in early Aztec and Peruvian civilizations throughout Central America. Popcorn was integral to early 16th century Aztec Indian ceremonies. Bernardino de Sahagun writes, "And also a number of young women danced, having so vowed, a popcorn dance. As thick as tassels of maize were their popcorn garlands. And these they placed upon (the girls') heads." In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, the god of rain and fertility.
Today, we string popcorn to decorate our Christmas trees, form it into balls with sugary syrup for absolutely yummy treats, sprinkle it with a myriad of powered toppings and enjoy it loaded with salt and butter at the movies. Perhaps have a little family time tonight and enjoy it together while sharing your favorite popcorn treat.
Spiced Caramel Corn
Ingredients
4 ounces pistachios, shelled -about 1 C
1/2 tsp vegetable oil
1/3 C unpopped popcorn
1/4 C water
2 C sugar
2 Tbs light corn syrup
1 vanilla bean, split lengthwise and scraped
3/4 tsp cinnamon
1 1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 tsp kosher salt
Directions
Preheat the oven to 325 degrees. Spread nuts on a baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes. Remove from oven, and let stand until cool. Coarsely chop; set aside.
Line a baking sheet with a Silpat and set aside. If you don't have Silpat, a sheet of parchment paper works well. In a medium stockpot, heat oil over high heat. Add popcorn, and cover. Once the corn begins to pop, shake the pan constantly. When the corn has finished popping, remove from the heat, uncover; set aside.
In a large deep pot, stir together water, sugar, and corn syrup. Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt. Bring to a boil over medium-high heat without stirring. DO NOT STIR THIS MIXTURE! If it is stirred it causes the sugars to crystallize and you will have a gritty sauce. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, about 5 minutes.
Now you can stir. Stir in the popcorn and nuts. Continue stirring until the popcorn is covered. You may need to place the pot back over the heat once in a while. Pour onto prepared baking sheet, and spread in an even layer. Let cool. Remove and discard vanilla bean. Store in an airtight container at room temperature for up to 3 days.
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