Salted Caramel Popcorn
12 cups popcorn (or ½ cup popcorn kernels, popped)
1 cup salted butter
1 cup light brown sugar
½ cup maple syrup
1 ½ tsp. kosher salt, divided
½ tsp. baking soda
1 tsp. pure vanilla extract
1 cup salted roasted peanuts
1. Preheat oven to 300°F. Place the popcorn in a large mixing bowl.
2. In a heavy-bottomed saucepan over medium heat, melt the butter. Mix in the sugar, maple syrup and 1 tsp. salt. Once combined, increase the heat to medium high and bring the mixture to a boil then lower the heat to medium. Boil for 3-4 minutes without stirring.
3. Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, glossy sauce.
4. Slowly pour the caramel sauce over the popcorn, while constantly stirring the popcorn. Add the nuts , and continue to stir the popcorn until well coated.
5. Divide the popcorn between 2 baking sheets and sprinkle the remaining ½ tsp. salt on top.
6. Bake for 30 minutes, stirring every 10 minutes or so. Remove from oven and allow popcorn to cool completely.
One-Pot Sausage and Spinach Spaghetti
1 lb. uncooked spaghetti
1 (12.8-oz.) package cooked spicy Italian sausage, thinly sliced
1 large onion, thinly sliced
3 cups cherry or grape tomatoes, halved
2 cups spinach leaves, loosely packed
4 cloves garlic, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup grated parmesan
1. In a large stockpot over medium high heat, combine uncooked spaghetti, sausage, onions, tomatoes, spinach, garlic and 4 ½ cups water; season with salt and pepper, to taste.
2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced and thickened, about 8-10 minutes. Stir in parmesan. Serve immediately.
The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Briscione director of culinary development of their School of Culinary Arts, gives PEOPLE his recipe for a fried chicken sandwich with umami mayo.
The fried chicken sandwich, by law, may only contain bread, chicken, pickles and sauce. Never mind which law that is—the point is this: If you try to put anything more on my sandwich, we are going to have problems.