Prep Time
13 Mins
Cook Time
28 Mins
Stand Time
3 Hours
Yield
13 cups (serving size: 1 cup)
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 300ºF. Line a large, rimmed baking sheet with parchment. Combine popcorn and peanuts on baking sheet.

Step 2

Mix brown sugar, butter and corn syrup in a small pan. Bring to a boil over medium heat. Boil without stirring for 4 minutes. Remove from heat; stir in baking soda. Quickly pour caramel over popcorn and peanuts; toss with 2 rubber spatulas or spoons. Bake for 20 minutes, stirring twice.

Step 3

Place chocolate chips in a small microwave-safe bowl. Microwave on medium heat in 10-second bursts, stirring in between, until almost melted, 40 to 50 seconds total. Stir in cayenne and cinnamon. Transfer to a ziplock bag, cut a small hole in a corner and drizzle chocolate over popcorn. Let stand until set, 3 to 4 hours. Break into pieces and serve.

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