Spicy Caramel Popcorn
This recipe creates a large batch of sweet and spicy caramel popcorn. Popcorn kernels are popped in oil before being combined with optional peanuts. A hot sugar caramel is prepared, then spiked with cayenne pepper and baking soda before being tossed with the popcorn. The coated mixture is spread out to cool and crisp up, resulting in a snack that keeps well. You can adjust the salt and cayenne to suit your preference. The total time includes cooling.
Ingredients
- nonstick cooking spray or vegetable oil
- 3 tablespoons vegetable oil
- 1/2 cup popcorn, kernels
- 2 cups salted peanuts (optional)
- 1 1/2 teaspoons baking soda
- 1/4-3/4 teaspoon cayenne pepper
- 3 cups sugar
- 3 tablespoons unsalted butter
- 1 -1 1/2 tablespoon coarse sea salt
Method
- Use nonstick spray or oil to lightly grease two large heatproof spatulas, a very big mixing bowl and two large baking sheets.
- Heat the oil in a large lidded saucepan or pot. Add the popcorn kernels, cover, and shake the pan until popping stops, about 5 minutes. Move the popcorn to the greased bowl, discarding any unpopped kernels. Mix in the peanuts if you are using them.
- Combine the baking soda and cayenne pepper in a small bowl, stirring them together.
- Place your baking sheets nearby. Put the sugar, butter, salt and 1/2 cup water into a medium saucepan. Cook over high heat without stirring until it turns a light golden caramel colour, 10 to 14 minutes. Take off the heat and carefully whisk in the baking soda mixture. it will foam up.
- Pour the hot caramel straight over the popcorn in the bowl. Using the prepared spatulas, carefully and quickly mix everything together until the popcorn is evenly covered.
- Transfer the coated popcorn to the baking sheets, breaking it into small clusters while it is still warm. Allow it to cool completely, about 15 minutes. Once cool, store in an airtight container.
Nutrition (per serving)
Sodium2217300 mg
Recipe details
CategoryCorn
AuthorCandace Michelle 2
