This caramel corn is amazing; salty, sweet, and spicy. I think that cayenne pepper is a welcomed addition because the spice is the only thing that slowed me down so I didn’t eat all of it before my fiancé even got home. The caramel corn is easy to make, but does require a candy thermometer to heat up the syrup to the right temperature (the soft-ball stage). —OB Cookie
about 5 cups
very soft unsalted butter
In This Recipe
Preheat oven to 250.
Over medium heat in heavy bottomed pot/pan, pop corn shaking occasionally with lid slightly cracked until most kernels popped.
In heavy bottomed sauce pan, over medium heat, mix sugars, salt, cinnamon, pepper and water and bring to a boil.
Boil, stirring frequently, until candy mixture reaches 240 degrees or the soft-ball stage.
Turn off heat, and whisk in butter.
Add popcorn to saucepan and mix thoroughly.
Add corn to baking sheet and bake for 10 minutes, stir and bake for another 10 minutes.