SPICY CARAMEL POPCORN
Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil. Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving. The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.
Provided by The New York Times
Categories appetizer, dessert, side dish
Time 35m
Yield Makes about 4 quarts
Number Of Ingredients 8
Steps:
- Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
- In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
- In a small bowl, whisk together the baking soda and cayenne pepper.
- Have two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
- Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
- Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 81 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 75 grams, TransFat 0 grams
SPICY CARAMEL CORN
This is a great alternative to regular caramel corn and the heat is mild enough that most people can eat a good-sized portion without burning their mouths. And believe me, they will! This stuff is addictive. Makes great gifts at Christmas time. I also like to bring it to parties in December.
Provided by Vraklis
Categories Lunch/Snacks
Time 1h20m
Yield 8 quarts, 32 serving(s)
Number Of Ingredients 10
Steps:
- *Note: Make sure your chile powder is made from 100% chiles with no added spices like garlic and salt or it will ruin the flavor of your caramel corn. I nearly made this mistake once with Kroger chile powder but thankfully noticed it smelled more like prepared chili than plain hot chiles and sure enough, they had added the spices you would want in it if you were using it for chili (but not for your caramel corn!).
- Preheat oven to 200°F.
- Divide the popcorn into two large bowls or put in a large tub that allows ample room for stirring so that you'll have no trouble coating the popcorn when the caramel is ready. Sprinkle 1 cup nuts over each bowl of popcorn.
- Melt butter in a saucepan over medium heat. Stir in the remaining ingredients, except for the baking soda. Bring to a boil over medium heat, stirring constantly. Once it begins to boil, stop stirring and allow to boil for 5 minutes without stirring. Remove from heat and stir in the baking soda. Stir well and make sure that no lumps remain.
- Pour half of the caramel over each bowl (or all of it over just the one if you're using a tub) and stir each thoroughly, until the popcorn and nuts are pretty evenly coated.
- Pour into a large roaster pan or two jelly roll pans and bake for 1 hour, stirring every 15 minutes.
- Spread onto waxed paper to cool. Serve once it is dry or store in an airtight container.
AUTUMN SPICED CARAMEL CORN WITH CANDY DRIZZLE
Caramel corn made with molasses and pumpkin pie spice is drizzled with dark melted wafers for a great autumn (or anytime!) snack.
Provided by Allrecipes Member
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside. Pour popped popcorn into an extra large bowl.
- In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice. Bring mixture to a boil. Boil for 4 minutes without stirring. Remove pan from heat and stir in vanilla and baking soda.
- Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
- Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula. Bake in preheated oven for 30 minutes, stirring every 10 minutes.
- Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn. Allow candy coating to set and break caramel corn into pieces before serving.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 38.4 g, Cholesterol 30.5 mg, Fat 23.3 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 14.4 g, Sodium 125.4 mg, Sugar 16.4 g
SPICED AUTUMN CARAMEL CORN
A sweet & spicy treat that's great for the holidays! The heat of the cayenne plays off the pumpkin pie spices beautifully and helps to cut through some of the sweetness from the caramel. Also, try this recipe when you're in the mood for caramel corn in a hurry - it doesn't require the usual hour of baking time.
Provided by accidental glutton
Categories Corn
Time 25m
Yield 4 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top. Set aside.
- In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
- In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water. Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
- Remove from the heat and stir in the vanilla extract. Next, carefully whisk in the baking-soda mixture.
- Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
- Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.
Nutrition Facts : Calories 395.8, Fat 15.5, SaturatedFat 2.9, Cholesterol 7.6, Sodium 1322.3, Carbohydrate 64.8, Fiber 3.9, Sugar 50.7, Protein 3.6
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