- 8 cups popped popcorn
- 1/2 cup dry-roasted, lightly salted peanuts
- 3/4 cup packed light brown sugar
- 3 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1/4 teaspoon baking soda
- 1/2 cup semisweet chocolate chips
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- calories 154
- fat 8 g
- satfat 3 g
- protein 3 g
- carbohydrate 21 g
- fiber 2 g
- cholesterol 7 mg
- sodium 46 mg
How to Make It
Preheat oven to 300ºF. Line a large, rimmed baking sheet with parchment. Combine popcorn and peanuts on baking sheet.
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.
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.