Sweet & Spicy Popcorn Crunch or Balls
- Reviews 2
Ready In: 40 mins
Serves: 6-8
Ingredients
- 2 (3 1/2ounce) bags natural microwave popcorn (minus any unpopped kernels)
- 1 cup pepitas (hulled pumpkin seeds) (optional) or 1 cup salted peanuts or 1 cup pecan halves (optional)
- 1⁄2 cup salted butter
- 1⁄2 cup sugar
- 1⁄4 cup light corn syrup
- 1 tablespoon unsalted butter, cut into pieces, plus more for forming (when making popcorn balls)
- 1⁄8 teaspoon fine salt
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper
Directions
- Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
- Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
- Make caramel: Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
- Remove mixture from heat and quickly stir in salt, vanilla, cinnamon & cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
- Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
- *Note: If you opt for the ‘pepitas’ the pumpkin seeds instead of nuts (use one or the other not both) ~ you will need to toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Then, add to the popcorn.
- *If making popcorn balls, use following directions: When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
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