Plated + Served: Chili Spiced Salted Caramel Popcorn
This is one snack that’s a winner in everyone’s bracket.
Who doesn’t like popcorn… especially when it’s dressed up in a cloak of delicious salted caramel with the tiniest dash of chili powder for an added kick.
Make a big bowl of this before the Final Four begins on Saturday, and I’ll bet the gang will be demanding more for Monday night’s game. By the time its over and their cutting down the nets in New Orleans, it won’t matter whose bracket won, all they’ll be talking about is the popcorn!
Chili Spiced Salted Caramel Popcorn
prep: 10 minutes
cook: 20 minutes
serves: 16
you’ll need…
4 quarts (about 16 cups) plain popped popcorn
½ cup butter
1 cup packed brown sugar
¼ cup light corn syrup
½ teaspoon baking soda
1 tablespoon Kosher salt
1 teaspoon chili powder (optional)
let’s get to it…
Preheat oven to 250°F. Line a large deep-sided roasting pan with foil.
Pour popcorn into roasting pan; set aside.
Boil the butter, sugar and corn syrup over medium heat for 5 minutes stirring often. Remove from heat.
Stir in the baking soda until completely mixed.
Pour ⅓ of caramel mixture over popped corn and fold in gently. Repeat until all of the caramel mixture is added to the popcorn.
Sprinkle with salt and chili powder (if using).
Bake for 20 minutes, stirring after 10 minutes. Remove from oven and spread on a wax paper or parchment paper-lined cutting board to cool completely.
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