SPICY CARAMEL POPCORN WITH PEANUTS
A touch of spice makes this crunchy popcorn recipe extra nice; try making a big batch and packaging for friends.
Provided by Martha Stewart
Yield Makes 10 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Line two baking sheets with nonstick baking mats. Set aside.
- Heat oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping stops, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
- Divide popcorn evenly between prepared baking sheets; set aside. In a medium saucepan heat sugar, butter, and corn syrup over medium heat until butter is melted, sugar is dissolved, and mixture is golden brown. Stir in salt and cayenne pepper; add peanuts and stir to coat. Pour mixture over popcorn. Spray a spatula with nonstick cooking spray and toss to combine.
- Transfer baking sheets to oven and bake, stirring occasionally, for 30 minutes.
SPICY CARAMEL POPCORN
Steps:
- Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil. 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. Toss with salted peanuts, if using. In a small bowl, whisk together the baking soda and cayenne pepper. Have the 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-yellow 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 and don't fuss if it doesn't all come out of the pot - you'll have plenty. 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 two weeks or two minutes, if you've got a family like mine.
SPICY CARAMEL POPCORN
From smitten kitchen. Note - you can add more or less salt & cayenne depending on your taste. Cook time is cool time.
Provided by Candace Michelle 2
Categories Corn
Time 35m
Yield 4 quarts
Number Of Ingredients 9
Steps:
- Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.
- 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. Toss with salted peanuts, if using.
- In a small bowl, whisk together the baking soda and cayenne pepper.
- Have the 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-yellow 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 and don't fuss if it doesn't all come out of the pot - you'll have plenty. 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 two weeks or two minutes.
Nutrition Facts : Calories 747.4, Fat 18.9, SaturatedFat 6.8, Cholesterol 22.9, Sodium 2217.3, Carbohydrate 150, Sugar 149.9, Protein 0.1
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
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