Author Notes
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
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Ingredients
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1/2 cup
popcorn kernels
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3 tablespoons
vegetable oil
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1/2 cup
granulated sugar
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1/2 cup
brown sugar
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1/2 tablespoon
salt
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1 teaspoon
cinnamon
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1/4 teaspoon
cayenne pepper
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1/3 cup
water
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3 tablespoons
very soft unsalted butter
Directions
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Preheat oven to 250.
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Over medium heat in heavy bottomed pot/pan, pop corn shaking occasionally with lid slightly cracked until most kernels popped.
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In heavy bottomed sauce pan, over medium heat, mix sugars, salt, cinnamon, pepper and water and bring to a boil.
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Boil, stirring frequently, until candy mixture reaches 240 degrees or the soft-ball stage.
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Turn off heat, and whisk in butter.
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Add popcorn to saucepan and mix thoroughly.
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Add corn to baking sheet and bake for 10 minutes, stir and bake for another 10 minutes.
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Allow to cool (if you can wait) and enjoy!
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