Rating: 3.8 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

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

The Martha Stewart Show, December 2011

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees. Line two baking sheets with nonstick baking mats. Set aside.

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  • 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.

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Reviews (1)

15 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5.0 stars
09/06/2020
Family favorite on special occasions. Definitely can make this with parchment paper and spray with oil but the silicone mats work better. Love it!!!
Rating: Unrated
01/04/2012
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....