Caramelized Corn With Shallots Recipes

Steps:

• Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
• In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
• Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

Steps:

• Peel shallots and cut lengthwise into 1/8-inch slices.
• Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
• Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

Steps:

• Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

Steps:

• In a large skillet over medium-high heat, melt the butter.
• When butter is foamy add the corn stirring to coat with the butter.
• Cook stirring frequently for 1 minute.
• Add sugar or honey and cook for 2 minutes more.
• Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan.
• Add salt and pepper.
• Cook corn until most all of the cream has absorbed about 5 minutes more.
• Remove add serve hot.

Steps:

• With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
• Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
• Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
• Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.

Steps:

• If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
• In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Steps:

• In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
• Stir in the thyme and cook 5 minutes more. Season with salt and pepper.