CHIPOTLE CARAMEL POPCORN CRUNCH

CHIPOTLE CARAMEL POPCORN CRUNCH image

Yield 8 cups

Number Of Ingredients 8

1/4 cup canola oil
2/3 cup popcorn kernels
1 cup peanuts (or cashews, pecans, etc.)
3 cups sugar
2 tablespoons unsalted butter
2 teaspoons salt
2 teaspoons ground chipotle powder
Freshly ground pepper

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.