Description
Crispy, sweet homemade caramel corn with toasty pecans and a touch of salt. Warning: can be a bit addicting.
Makes about 16 cups.
From Erica Kastner of Buttered Side Up.
Ingredients
- ½ cups Unpopped Popcorn, To Make About 15 Cups Popped
- 3 cups Pecan Halves, Roughly Chopped
- ½ cups Butter
- 2 Tablespoons Unsulphured Molasses
- 3 Tablespoons Honey
- ¾ cups Organic Cane Sugar
- ½ teaspoons Baking Soda
- Salt (I Used Pink Himalayan But Have Also Used Coarse Sea Salt), To Taste
Preparation
Line a large roasting pan with parchment paper. Set aside.
Pop the popcorn using your preferred method. Place in a very large bowl. Roughly chop the pecans and toast them over the stove until they are just starting to get fragrant, about 5 minutes over medium heat. Cool a bit and add to the bowl of popcorn.
Preheat oven to 200ºF (95ºC).
In a medium saucepan, melt butter. Add molasses, honey, and cane sugar. Bring to a boil, stirring occasionally, and simmer for 5 minutes.
Remove from heat and stir in baking soda. The mixture will foam up and get airy. Quickly pour over the popcorn and pecans and toss to coat evenly. Spread caramel corn in prepared roasting pan and sprinkle generously with salt.
Bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven. Add more salt if needed.
Allow to cool completely before breaking up and storing in an airtight container.
