LCBO Food & Drink Holiday 2018

5 Transfer chocolate mixture to a jug with a spout to make for easy cup-filling. While still hot, fill each cup, glass or tiny bowl almost up to the top, leaving some room for whipped cream and a garnish of your choice. 6 Allow to come to room temperature, uncov- ered, on the counter. Then refrigerate to chill. Chill for at least 3 hours. If holding longer than that, cover with plastic wrap. 7 When ready to serve, whip the remaining 1½ cups (375 mL) of 35% cream with the sugar, until soft peaks form. Either plop a dollop onto each pot de crème or bring a bowl of whipped cream out with the pots and let folks help themselves. You might also wish to gild this lily with a chocolate mint wafer, green choco- late candy, chocolate shavings or after-dinner chocolate mint sticks. Makes about 3 cups (750 mL) of chocolate, or about 12 pots, depending on size a splash of LIQUEUR from page 19 AMARETTO ALMOND SALTED CARAMEL POPCORN Cooking the caramel to 325°F (160°C) gives this popcorn crunch and complex flavour. Check the temperature with a clip-on candy thermometer or an instant-read thermometer. Baking soda gives the caramel coating a light, airy texture to evenly coat the popcorn and almonds. For the classic popcorn shape and texture, pick jumbo yellow popping corn. 1 tbsp (15 mL) canola oil ⅓ cup (80 mL) yellow popcorn kernels ⅓ cup (80 mL) unsalted butter ½ cup (125 mL) packed brown sugar 3 tbsp (45 mL) corn syrup ¾ tsp (4 mL) flaky sea salt ½ tsp (2 mL) baking soda 2 oz (55 mL) amaretto liqueur 1½ cups (375 mL) salted roasted almonds 1 Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. 2 Heat oil in a large heavy pot over medium heat. Add popcorn kernels and cook, stirring often, until they sizzle, about 1 minute. Cover and cook, shaking often, until popping sub- sides, 2 to 3 minutes. Transfer popcorn to a large bowl and discard any unpopped kernels. You should have about 6 cups (1.5 L) popcorn. Wipe pot clean with paper towels.

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3 Return pot to stove and melt butter over me- dium-high heat. Add sugar and corn syrup and stir just to combine. Cook, without stirring, un- til deep amber and temperature reaches 325°F (160°C), about 4 minutes. 4 Remove from heat, add salt and baking soda and stir until foamy. Carefully stir in amaretto; mixture will sputter. Immediately add popcorn and almonds and stir until evenly coated. 5 Scrape onto prepared baking sheet and bake for 1 hour, stirring every 15 minutes. Break up any large clusters with a spoon and cool com-

pletely on baking sheet, then transfer to airtight container and store for up to 1 week. Makes about 8 cups (2 L) TIP  This recipe doubles well. Arrange oven racks in upper and lower thirds. Use an extra- large pot to pop corn kernels and cook cara- mel, then divide popcorn-almond mixture be- tween 2 parchment-lined baking sheets. Bake for 1 hour, stirring every 15 minutes, and rotate baking sheets midway.

FOOD & DRI NK HOLIDAY 2018 217