Amerikansk mad, dansk fotograf

Jeg er helt vild med mit O Magazine, som jeg har abonnement på (seriøst god idé hvis du er til udenlandske blade, de koster ca. 1/3 del af den danske pris og bliver leveret lige til døren!).

En af de ting, som jeg er specielt glad for er den månedlige madreportage/opskrift/artikel/foto-udstilling- whatever to call it!  Den ligger iøvrigt også altid gratis på Oprahs hjemmeside, se denne måneds 8 lækre opskrifter til Superbowl KLIK HER

Danske blade kan bare ikke give mig lyst til at lave mad på samme måde, som de kan på O Magazine og jeg har tænkt over nogle gange om hende der Ditte Isager som der står har taget billederne, mon var dansk.
Og det er hun! http://www.ditteisager.dk/

Det er de smukkeste billeder hun tager, se bare dette her som er fra denne måneds blad, og opskriften ser også rimelig læks ud! ;-)

Opskrift:

Servings: Makes about 16 cups


Ingredients

Caramel Corn with Peanuts, Pistachios, and Coconut

1 cup raw, shelled peanuts

1 cup shredded, unsweetened coconut

1 cup shelled pistachios

2 cups packed light brown sugar

1 cup light corn syrup

4 Tbsp. (1/2 stick) butter

1 Tbsp. distilled white vinegar

2 tsp. kosher salt

10 cups unflavored popped popcorn (from about 1/2 cup kernels or 1 bag microwave popcorn)

Directions

Note: When using a candy thermometer, be sure the tip doesn't rest on the bottom of the pot, which will give a false reading. Instead, clip it to the inside edge of the pot and adjust it so that the tip sits about 1/2-inch deep in the sugar mixture.



Preheat oven to 350°. On a large baking sheet, toss together peanuts, coconut, and pistachios. Bake, stirring once or twice, until toasted and fragrant, 5 to 7 minutes; set aside.



Spray two large sheet trays (with sides) and the tines of 2 forks with cooking spray; set aside. Combine sugar, corn syrup, butter, vinegar, and salt in a large pot. Clip a candy thermometer to the inside edge of the pot and cook over medium-high heat, without stirring, until mixture reaches 300°, about 20 minutes. Meanwhile, combine peanut mixture and popcorn on 1 of the prepared sheet trays.



When sugar mixture reaches 300°, immediately remove pot from heat and set candy thermometer aside. Carefully pour hot sugar mixture over popcorn mixture, then use the prepared forks to toss together and coat well. (Work quickly, since the sugar mixture hardens as it cools.) Transfer popcorn to second prepared sheet tray and spread it out.



Set aside and cool completely, about 2 hours, then break into bite-size pieces. Serve immediately or store in an airtight container at room temperature.

Picture and recipe from http://www.oprah.com/ no copyright infringement intended, please contact me if you own the rights and wish for the content to be removed.