Chipotle Caramel Popcorn Crunch Recipes

CHIPOTLE CARAMEL POPCORN CRUNCH

Steps:

• 1. In a large pot over medium heat, warm the oil. Add one kernel of corn; once it has popped, add the rest of the kernels, cover the pan and shake it occasionally until popping has subsided. Pour popped corn into a large bowl, and remove the pot from heat to cool. 2. In a 350°F oven, toast peanuts on a baking sheet until golden and fragrant, and add the nuts to the popped corn. 3. Wash the cooled pot, and return it to the stove, add sugar and enough water-approximately 1/4 cup-to achieve the consistency of wet sand. Heat over high heat until a candy thermometer reads 320°F, swirling pot once caramelizing begins to ensure color is evenly distributed. Add salt, chipotle powder and black pepper, then add butter-caramel will now bubble up slightly. Add popcorn and peanuts, and stir quickly until all are evenly coated. 4. Pour mixture onto foil wrapped or parchment-lined sheet tray, and cool slightly. Using a spoon, break into smaller clusters, and allow to cool completely before transferring to an airtight container. Popcorn can be made up to 1 week ahead.

CARAMEL CRUNCH POPCORN

Steps:

• •Preheat oven to 250 degrees. Lightly grease two cookie sheets or spray with nonstick cooking spray. Place popped corn in VERY large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside.
• •In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
• •Divide popcorn mixture between prepared cookie sheets; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
• •Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.

POPCORN CARAMEL CRUNCH

Steps:

• In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.

CARAMEL CRUNCH POPCORN

Steps:

• Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.
• In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes; do not overcook of the caramel will and burn! Remove from the heat and slowly stir in the vanilla.
• Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces.