Recipe inspired by the Imperial Sotolon beer, a creation by François Chartier and partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants). Photo credit: Stéphane Modat, © All rights reserved 2009.
The idea to have some fun reinventing the very American Cracker Jack from our childhood came to us while developing the recipe Chocolate Ganache/Soyable (find it in the book Les Recettes de Papilles et Molécules – Taste bud and Molecules Recipes) which was missing a little crispy element to give some texture to the ganache’s rich smoothness. Because the original Cracker Jack is caramel-based, we opted for maple syrup. The latter being in the same aromatic family as curry, a sotolon compound, the path was forged to bring this treat to life. The beauty of these crisps is that you can keep the stored next to a good beer, like our Imperial Sotolon, for moments when you get intense “munchies” during long movie, hockey, football or Super Bowl nights at home.
- 75 g (1/3 cup) popping corn
- 60 mL (1/4 cup) of light maple syrup
- 1 coffee spoon (5 mL) vegetable oil
- 1 coffee spoon powdered Madras curry
- 1 pinch of salt
- Heat a large cooking pot with a thick bottom. Add vegetable oil and popping corn.
- Cover immediately and shake vigorously to avoid burning the kernels at the bottom.
- When all kernels have popped, transfer them into a salad bowl or on a flat surface to remove the unpopped kernels.
- In the same warm pot, pour the maple syrup and reduce slightly before adding the popcorn. Stir to cover all kernels.
- Transfer the kernels on a flat surface and sprinkle the curry powder and a pinch of slat before separating them using a wooden spoon.
- Let the popcorn cool down and enjoy!