iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Broccoli Garlic Quiche

Ingredients:
All-butter pastry dough
10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
1/4 cup grated Parmigiano-Reggiano
Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans

Instructions:
Preheat oven to 375°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Mince and mash garlic to a paste with a generous pinch of salt.
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
Serve quiche warm or at room temperature.
Sugar Snap Peas and Potatoes with Parsley Pesto

Ingredients:
4 cups flat-leaf parsley sprigs
1/2 cup grated Parmigiano-Reggiano
1/2 cup pine nuts
2 garlic cloves, chopped
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound small (1-to 1 1/2-inch) red potatoes, halved
1 1/2 pounds sugar snap peas, strings removed
Garnish: flat-leaf parsley sprigs

Instructions:
Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
Lemon Verbena and Summer Fruit Gelée

Ingredients:
8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves, divided
2 cups dry rosé wine
1 cup sugar, divided
3 cups mixed summer fruit such as berries and thinly sliced nectarines or peaches
1/4 cup fresh lemon juice, divided
4 1/2 teaspoon unflavored gelatin (two 1/4-ounces envelopes)
1/3 cup water
Equipment: a 1 1/2-quarts nonreactive baking pan
loaf pan
or bowl or 6 (8-oz) glasses

Instructions:
Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour.
While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder. Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl. Let stand while verbena syrup finishes steeping.
Sprinkle gelatin over water and let soften 1 minute. Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved. Strain through a fine-mesh sieve into a bowl. Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice. Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes.
Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses).
Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours.
To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen. Invert onto a serving plate (do not unmold if using individual glasses). Let stand at room temperature 15 minutes before serving.
Xuxu and Shrimp with Chile and Lemon

Ingredients:
6 garlic cloves
3/4 cup chopped white onion
2 to 3 tablespoons chopped fresh jalapeño, including seeds
1/3 cup fresh lemon juice
3 medium xuxu (chayote; about 1 3/4 pound total)
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup olive oil, divided
1 (14-ounces) jar or can hearts of palm, rinsed well, patted dry, and cut into 1/2-inch pieces
1/3 cup chopped cilantro

Instructions:
With motor running, drop garlic into a food processor and finely chop. Stop processor and add onion, jalapeño (to taste), lemon juice, and 1/4 teaspoon salt, then pulse until finely chopped.
Let stand at room temperature 30 minutes for flavors to develop.
Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks.
Toss shrimp with 1 teaspoon salt. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté shrimp until just cooked through, 3 to 5 minutes. Transfer to a plate.
Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.
Return shrimp to skillet, then add hearts of palm and sauté until just heated through. Remove from heat and stir in chile-lemon sauce and cilantro.
Persian Cucumber and Purple Rice Salad

Ingredients:
1 cup purple jasmine rice
1 1/4 cups water
1 1/2 teaspoons coriander seeds, toasted
1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice

Instructions:
Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
Squash Blossoms Stuffed With Ricotta

Ingredients:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
A deep-fat thermometer

Instructions:
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Figgy Piggy Cornish Hens

Ingredients:
1/2 pound bacon slices, halved
4 garlic cloves, thinly sliced lengthwise
4 Cornish hens (about 1 1/4 pound each), halved lengthwise
12 thyme sprigs
12 fresh black and/or green figs, halved or quartered if large
3 tablespoons fresh lemon juice

Instructions:
Preheat oven to 500°F with rack in upper third.
Cook bacon in a 12-inch heavy skillet over medium-low heat until crisp. Transfer to paper towels to drain. Add garlic to skillet and cook, stirring, until golden, about 1 minute. Transfer to paper towels with bacon.
Pat hens dry and season with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Heat fat in skillet over medium-high heat until it begins to smoke. Brown 4 hen halves, skin side down, about 6 minutes. Transfer, skin side up, to a large 4-sided sheet pan. Brown remaining hens, transferring to sheet pan. Reserve skillet.
Scatter thyme and figs over hens, then roast until hens are cooked through, about 15 minutes. Meanwhile, deglaze skillet with lemon juice by simmering, stirring and scraping up brown bits, 30 seconds. Pour over roast hens. Scatter bacon and garlic over hens.
Carrot Cabbage Slaw with Cumin Vinaigrette

Ingredients:
2 1/4 pounds carrots with tops
2 tablespoons Sherry vinegar
1 tablespoon packed dark brown sugar
1 teaspoon cumin seeds, toasted
6 tablespoons extra-virgin olive oil
1/2 pound Savoy cabbage, thinly sliced (about 6 cups)
Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment

Instructions:
Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.
Pear Butterscotch Pie

Ingredients:
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 cup packed dark brown sugar
2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Double recipe all-butter pastry dough
1 tablespoon unsalted butter, cut into bits
1 large egg beaten with 1 tablespoon warm water
1 tablespoon granulated sugar
Equipment: small (1-to 3-inch) leaf-shape cookie cutters (optional)

Instructions:
Put a baking sheet on middle rack of oven and preheat oven to 425°F.
Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
Poppy Seed Pound Cake with Plum Pluot Compote

Ingredients:
2 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 vanilla bean
1 3/4 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs, warmed in very warm water 10 minutes
1/2 cup half-and-half at room temperature 30 minutes
2 pounds firm-ripe plums and pluots, peeled and cut into 1/2-inch wedges
3/4 cup sugar, or to taste
1 teaspoon grated lemon zest , divided
1 tablespoon fresh lemon juice
1/2 teaspoon grated nutmeg
Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream

Instructions:
Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.
Whisk together flour, poppy seeds, baking powder, and salt.
Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture in 3 batches, alternating with half-and-half, beginning and ending with flour, and mixing until just incorporated.
Spoon batter into loaf pan, smoothing top.
Bake until golden-brown and a wooden pick inserted into center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool in pan 30 minutes. Run a knife around edge of cake to loosen, then invert cake onto a rack. Cool completely, right side up.
Stir together fruit, 3/4 cup sugar, 1/2 teaspoon zest, and lemon juice in a heavy medium saucepan. Simmer, stirring occasionally, until fruit begins to fall apart and liquid is slightly syrupy, about 30 minutes. Remove from heat and stir in remaining 1/2 teaspoon zest, nutmeg, and more sugar if desired. Transfer to a bowl to cool. Serve warm or at room temperature.
Berries and Buttermilk Puddings

Ingredients:
1 teaspoon unflavored gelatin
1 cup whole milk, divided
1/2 vanilla bean, split lengthwise
6 tablespoons sugar
1 cup well-shaken buttermilk
1/4 cup dry red wine
1/4 cup water
3 tablespoon sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 Turkish or 1/2 California bay leaf
1 cup quartered strawberries
2 cups mixed berries
Equipment: 4 (6-to 8-ounce) bowls or wide glasses

Instructions:
Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
Chill sauce, stirring occasionally, until cold, about 1 hour.
Spoon sauce over puddings and top with remaining berries.
Japanese Turnips with Miso

Ingredients:
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Instructions:
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Tomato and Tomatillo Gazpacho

Ingredients:
1/2 pound fresh tomatillos, husked, rinsed, and quartered, 1 1/2 pounds tomatoes, chopped, divided, 1/2 cup chopped white onion, divided, 1 fresh serrano chile, coarsely chopped, including seeds, 1 garlic clove, quartered, 2 tablespoons red-wine vinegar, 1 cup water, 2 tablespoons olive oil, 1/2 cup chopped cilantro

Instructions:
Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.
Bevy of Beans and Basil

Ingredients:
1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces
1/2 pound green or wax beans, trimmed and halved crosswise
1/4 cup packed basil leaves
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons water
1 1/2 teaspoons grated lemon zestepi:recipelink</epi:recipelink>
2 1/2 teaspoons fresh lemon juice
or to taste

Instructions:
Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.
Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.
Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.
Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.
Cut basil into very thin shreds.
Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.
Heirloom Tomato Herb Pasta Salad

Ingredients:
1/4 cup extra-virgin olive oil
1/3 cup crème fraîche
1 tablespoon white-wine vinegar
1 to 1 1/2 teaspoons sugar (optional)
2 pounds mixed heirloom tomatoes
2 tablespoons finely chopped shallot (from 1 medium)
1 pound fusilli or other short spiral pasta
3/4 cup chopped mixed herbs such as basil
parsley
thyme
oregano
and tarragon

Instructions:
Whisk together oil, crème fraîche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Coarsely chop tomatoes and toss with shallot and dressing. Marinate until ready to use, at least 10 minutes.
While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente. Drain in a colander and immediately add to tomato mixture, tossing to combine. Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs.
Pickled Collard Greens with Pineapple

Ingredients:
1/2 cup white-wine vinegar
1/2 cup cider vinegar
1 medium onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon sugar
1/4 teaspoon cayenne
1 Turkish or 1/2 California bay leaf
4 1/2 pounds collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips
1 cup chopped (1/3 inch) fresh pineapple

Instructions:
Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf.
Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water.
Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour.
Grilled Zucchini Pepper Salad

Ingredients:
1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices, 2 red bell peppers, quartered, 1/4 cup extra-virgin olive oil, divided, 2 tablespoons balsamic vinegar, 2 teaspoons packed light brown sugar, 2 tablespoons chopped basil

Instructions:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.
Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces.
Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.
Cold Cucumber and Cubanelle Soup with Cashews and Chives

Ingredients:
3 large cucumbers (2 1/2 pounds total), peeled, seeded, and cut into chunks
1 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded
2 1/2 cups water
1/3 cup extra-virgin olive oil
1/2 cup unsalted roasted cashews
2 tablespoon red-wine vinegar
1 large garlic clove, chopped
Garnish: diced tomato; chopped chives

Instructions:
Purée cucumbers and half of Cubanelle (finely chop remaining half for garnish) with water, oil, cashews, vinegar, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a blender (in batches if necessary) until smooth. Transfer to a bowl and chill until cold, about 2 hours. Whisk before serving and season with salt and pepper.
Pecan Praline Popcorn Treats

Ingredients:
1 3/4 cups sugar, 5 tablespoons unsalted butter, cut into pieces, 1/2 cup coarsely chopped pecans, toasted, 1/2 teaspoon cider vinegar, 8 cups plain popped popcorn

Instructions:
Oil a 9-inch square baking pan.
Heat sugar in a dry 4-to 5-quart wide heavy pot over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling pot occasionally so sugar melts evenly, until it is a deep golden caramel. Reduce heat to low. Stir in butter, pecans, vinegar, and 1/4 teaspoon salt. When butter is almost melted, add popcorn and stir to coat.
Quickly press mixture into baking pan with a spatula. Cool completely. Cut or break into pieces.