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Spicy Caramel Popcorn with Peanuts

14

A touch of spice makes this crunchy popcorn recipe extra nice; try making a big batch and packaging for friends.

  • Yield: Makes 10 cups

Source: The Martha Stewart Show, December 2011

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 cup unpopped popcorn kernels
  • 1 1/2 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup salted peanuts

Directions

  1. Preheat oven to 250 degrees. Line two baking sheets with nonstick baking mats. Set aside.

  2. 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.

  3. 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.

  4. Transfer baking sheets to oven and bake, stirring occasionally, for 30 minutes.

Reviews Add a comment

  • artistinme
    4 JAN, 2012
    This is a wonderful recipe, worth burning your fingers as you toss the popcorn with the hot carmel... Try popping your kernals in "coconut oil" much better than vegetable oil for popcorn....also, add more nuts...I combined pecans, walnuts and pistachos with the peanuts...I increased the cayenne pepper to 1 t. and salt to 2 t. MUCH BETTER....
    Reply