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Popcorn Bars

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Popcorn Bars

Ingredients

Directions

  1. Crush the freshly popped corn with a rolling pin.

  2. Prepare a syrup for popcorn balls and cook until it reaches the crack stage.

  3. Add the crushed corn to the syrup and mix well.

  4. Press the mixture into a buttered pan to a depth of ½ inch, smoothing it with a potato masher.

  5. Mark into bars with a sharp knife.

  6. Break apart when cold and wrap in waxed paper.

  7. Optionally, add 1 cup of nutmeats for extra flavor.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Corn + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + buttertop 30% of all pairs
    Smell alikelow
    Cooked together2,796 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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