Spicy Caramel Popcorn Recipes

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SPICY CARAMEL POPCORN



Spicy Caramel Popcorn image

From smitten kitchen. Note - you can add more or less salt & cayenne depending on your taste. Cook time is cool time.

Provided by Candace Michelle 2

Categories     Corn

Time 35m

Yield 4 quarts

Number Of Ingredients 9

nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn, kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
1/4-3/4 teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
1 -1 1/2 tablespoon coarse sea salt

Steps:

  • Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.
  • In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.
  • In a small bowl, whisk together the baking soda and cayenne pepper.
  • Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
  • Immediately pour the caramel mixture over the popcorn and don't fuss if it doesn't all come out of the pot - you'll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
  • Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks or two minutes.

Nutrition Facts : Calories 747.4, Fat 18.9, SaturatedFat 6.8, Cholesterol 22.9, Sodium 2217.3, Carbohydrate 150, Sugar 149.9, Protein 0.1

SPICY CARAMEL CORN



Spicy Caramel Corn image

This is a great alternative to regular caramel corn and the heat is mild enough that most people can eat a good-sized portion without burning their mouths. And believe me, they will! This stuff is addictive. Makes great gifts at Christmas time. I also like to bring it to parties in December.

Provided by Vraklis

Categories     Lunch/Snacks

Time 1h20m

Yield 8 quarts, 32 serving(s)

Number Of Ingredients 10

8 quarts popped corn (about 3/4 cup unpopped)
2 cups mixed nuts
1 cup butter (2 sticks)
2 cups packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda

Steps:

  • *Note: Make sure your chile powder is made from 100% chiles with no added spices like garlic and salt or it will ruin the flavor of your caramel corn. I nearly made this mistake once with Kroger chile powder but thankfully noticed it smelled more like prepared chili than plain hot chiles and sure enough, they had added the spices you would want in it if you were using it for chili (but not for your caramel corn!).
  • Preheat oven to 200°F.
  • Divide the popcorn into two large bowls or put in a large tub that allows ample room for stirring so that you'll have no trouble coating the popcorn when the caramel is ready. Sprinkle 1 cup nuts over each bowl of popcorn.
  • Melt butter in a saucepan over medium heat. Stir in the remaining ingredients, except for the baking soda. Bring to a boil over medium heat, stirring constantly. Once it begins to boil, stop stirring and allow to boil for 5 minutes without stirring. Remove from heat and stir in the baking soda. Stir well and make sure that no lumps remain.
  • Pour half of the caramel over each bowl (or all of it over just the one if you're using a tub) and stir each thoroughly, until the popcorn and nuts are pretty evenly coated.
  • Pour into a large roaster pan or two jelly roll pans and bake for 1 hour, stirring every 15 minutes.
  • Spread onto waxed paper to cool. Serve once it is dry or store in an airtight container.

SPICY CARAMEL POPCORN



SPICY CARAMEL POPCORN image

Categories     Candy     Seed

Yield Makes 4 quarts

Number Of Ingredients 9

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
1/4 to 3/4 teaspoon cayenne pepper (see Note)
3 cups sugar
3 tablespoons unsalted butter
1 to 1 1/2 tablespoons kosher or coarse sea salt (see Note)

Steps:

  • Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil. In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using. In a small bowl, whisk together the baking soda and cayenne pepper. Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up). Immediately pour the caramel mixture over the popcorn and don't fuss if it doesn't all come out of the pot - you'll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated. Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks or two minutes, if you've got a family like mine.

SPICY CARAMEL POPCORN



Spicy Caramel Popcorn image

Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil. Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving. The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.

Provided by The New York Times

Categories     appetizer, dessert, side dish

Time 35m

Yield Makes about 4 quarts

Number Of Ingredients 8

Nonstick cooking spray
3 tablespoons vegetable oil
1/2 cup popcorn kernels
1 1/2 teaspoons baking soda
3/4 teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
1 1/2 tablespoons kosher salt

Steps:

  • Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
  • In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
  • In a small bowl, whisk together the baking soda and cayenne pepper.
  • Have two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
  • Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
  • Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 81 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 75 grams, TransFat 0 grams

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