Spiced Caramel Corn
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 ounces whole macadamia nuts (about 1 cup) (optional)
- 1⁄2 teaspoon vegetable oil
- 1⁄3 cup unpopped popcorn
- 1⁄4 cup water
- 2 cups sugar
- 2 tablespoons light corn syrup
- 1 vanilla bean, split lengthwise and scraped
- 3⁄4 teaspoon ground cinnamon
- 1 1⁄2 teaspoons freshly grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon ground cardamom
- 1 1⁄2 teaspoons coarse salt
directions
- Preheat the oven to 325°.
- Spread nuts on a small rimmed baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes.
- Remove from oven, and let stand until cool.
- Coarsely chop; set aside.
- Line a baking sheet with a Silpat (a French nonstick baking mat); set aside.
- In a medium stockpot, heat oil over high heat.
- Add popcorn, and cover.
- Once the corn begins to pop, shake the pan constantly.
- When the corn has finished popping, remove from the heat, uncover; set aside.
- In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup.
- Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt.
- Bring to a boil over medium-high heat without stirring.
- Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
- Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.
- Stir in the popcorn and nuts.
- Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color.
- Pour onto prepared baking sheet, and spread in an even layer.
- Let cool.
- Remove and discard vanilla bean.
- Store in an airtight container at room temperature for up to 3 days.
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RECIPE SUBMITTED BY
spatchcock
United States
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