Spiced Caramel Corn

"Ihhdro"
 
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Ready In:
40mins
Ingredients:
12
Serves:
8
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ingredients

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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

bok bok, bok bok bok bok.
 
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