Chipotle Caramel Popcorn Crunch Recipes

DELICIOUS POPCORN CRUNCH

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

CHIPOTLE CARAMEL POPCORN CRUNCH

Steps:

• 1. In a large pot over medium heat, warm the oil. Add one kernel of corn; once it has popped, add the rest of the kernels, cover the pan and shake it occasionally until popping has subsided. Pour popped corn into a large bowl, and remove the pot from heat to cool. 2. In a 350°F oven, toast peanuts on a baking sheet until golden and fragrant, and add the nuts to the popped corn. 3. Wash the cooled pot, and return it to the stove, add sugar and enough water-approximately 1/4 cup-to achieve the consistency of wet sand. Heat over high heat until a candy thermometer reads 320°F, swirling pot once caramelizing begins to ensure color is evenly distributed. Add salt, chipotle powder and black pepper, then add butter-caramel will now bubble up slightly. Add popcorn and peanuts, and stir quickly until all are evenly coated. 4. Pour mixture onto foil wrapped or parchment-lined sheet tray, and cool slightly. Using a spoon, break into smaller clusters, and allow to cool completely before transferring to an airtight container. Popcorn can be made up to 1 week ahead.

CARAMEL CRUNCH POPCORN

Steps:

• •Preheat oven to 250 degrees. Lightly grease two cookie sheets or spray with nonstick cooking spray. Place popped corn in VERY large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside.
• •In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
• •Divide popcorn mixture between prepared cookie sheets; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
• •Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.

CHIPOTLE RANCH POPCORN

Steps:

• Stir together ranch salad dressing mix, chipotle pepper and garlic salt in a small bowl.
• Lightly spray popcorn with cooking spray. If you wish you could drizzle the popcorn with melted butter or margarine.
• Sprinkle 1 tablespoon of the seasoning mix over popcorn; toss and serve.
• Store remaining seasoning mix in an airtight container for future use.