Spicy Caramel Popcorn
Crunchy caramel popcorn tossed with peanuts, chipotle chile, cinnamon, and a touch of Sriracha for a sweet and spicy snack. Baked until crisp and golden, it's perfect for fall gatherings and movie nights.
Recipe - Welcome
Spicy Caramel Popcorn
Prep Time15 Minutes
Servings12
Cook Time45 Minutes
Ingredients
12 cups plain popped popcorn (about 1/2 cup unpopped kernels)
2 cups peanuts
1 tsp chipotle chile powder
1 tsp kosher salt
1/2 tsp ground cinnamon
3/4 cup unsalted butter
1/2 cup light brown sugar, packed
1/3 cup light corn syrup
1/4 cup granulated sugar
1/2 tsp baking soda
2 tsp vanilla extract
1 tsp Sriracha sauce
Directions
- Preheat the oven to 225° F. Line a large, rimmed baking sheet with Simply Done® Parchment Paper. Spread the popcorn and peanuts in an even layer.
- In a small bowl, stir together the chipotle chile powder, salt and cinnamon. Set the spice mixture aside.
- Combine the butter, brown sugar, corn syrup and granulated sugar in a medium saucepan over medium heat. Stir until the butter melts and sugars dissolve. Bring to a boil, and then stop stirring. Cook until the mixture reaches 250° F on a candy thermometer.
- Remove from heat. Immediately stir in the baking soda until combined. Add the spice mixture, vanilla and Sriracha sauce. Pour evenly over the popcorn and peanuts. Gently toss until well-coated. Work quickly because the caramel will begin to thicken.
- Bake for 45 minutes (stirring every 15 minutes) until the coating is dry and crisp. Let cool completely (about 30 minutes) before serving.
Nutritional Information
Per Serving (1 cup): Calories: 320, Fat: 22 g (9 g Saturated Fat), Cholesterol: 30 mg, Sodium: 270 mg, Carbohydrates: 30 g, Fiber: 3 g, Protein: 6 g.
15 minutes
Prep Time
45 minutes
Cook Time
12
Servings
Directions
- Preheat the oven to 225° F. Line a large, rimmed baking sheet with Simply Done® Parchment Paper. Spread the popcorn and peanuts in an even layer.
- In a small bowl, stir together the chipotle chile powder, salt and cinnamon. Set the spice mixture aside.
- Combine the butter, brown sugar, corn syrup and granulated sugar in a medium saucepan over medium heat. Stir until the butter melts and sugars dissolve. Bring to a boil, and then stop stirring. Cook until the mixture reaches 250° F on a candy thermometer.
- Remove from heat. Immediately stir in the baking soda until combined. Add the spice mixture, vanilla and Sriracha sauce. Pour evenly over the popcorn and peanuts. Gently toss until well-coated. Work quickly because the caramel will begin to thicken.
- Bake for 45 minutes (stirring every 15 minutes) until the coating is dry and crisp. Let cool completely (about 30 minutes) before serving.