The same great caramel peanut popcorn flavors you’ve enjoyed for years, but now with a little extra kick!
Watch the video here.
INGREDIENTS
11 cups of popped popcorn
150g (1 cup) of Spanish peanuts
300g (1 1/4 cups) of dark brown sugar
142g (10 tablespoons) of unsalted butter, cut into pieces
82g (1/2 cup) of dark corn syrup
3/4 teaspoon of cinnamon
1/4 teaspoon of cayenne pepper
SUPPLIES
A large bowl
A sheet pan
A sheet of SilPat
A saucepan
A spatula
A thermometer
DIRECTIONS
Make the popcorn, using a microwave, a stove, an air popper, or whatever your favorite method is.
Set your oven to 250 degrees F.
Add the popcorn and peanuts to the bowl. Don’t just pour the popcorn in. That will add unpopped kernels to the mix, and we don’t want that. Let the popcorn cool, then transfer it a handful at a time, making sure you don’t pick up any unpopped kernels.
Place a saucepan over medium heat and add the remaining ingredients.
Once the mixture comes to a boil, put a lid on the pan and leave it for a minute or two to let the steam wash down the sides of the pan. This reduces the chance of crystallization.
Remove the lid, then add the thermometer and cook, stirring gently but frequently, until the mixture reaches 250 degrees F.
Pour the caramel sauce over the popcorn and peanuts.
Stir it thoroughly so everything is coated nicely.
Spread the mixture evenly in the lined pan.
Put the pan in the oven for 10 minutes, then remove it, pour the mixture back into the bowl, give it a mix, then return it to the pan and the oven.
Repeat this until the caramel mixture is set and the mixture slides easily from the SilPat.
Leave the mixture on the counter to cool.
