For a more kid-friendly version, omit the ground red pepper. Store in an airtight container for up to two days.
1 tablespoon canola oil
1/4 cup unpopped popcorn kernels (about 6 cups popped)
1/4 cup dry-roasted cashews
1/3 cup sugar
1/3 cup maple syrup
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground red pepper
How to Make It
Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.
Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.
Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.
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Love this. Have made repeatedly. Do not add as much red pepper as suggested, just enough for everyone to love and then say, oh there was a kick in that. It is sticky to eat, but so tasty. I always make a double batch. Thanks for the recipe.
It's a great start to fabulous popcorn. I cheat and just pop a bag of popcorn. I use some nuts if I have them, if not it's not a big deal. When I make the sauce, I cut the sugar to 1/4c. Finally, to get that yummy, crunchy caramel corn texture, I toss the gooy mess in the oven on parchment paper for 5 min at 375. Let cool and yummmm...I'm scraping the crispy sugar off the paper :) Enjoy!
I made this recipe for a holiday party and everyone loved it! The only drawback was that the popcorn was very gooey / sticky so it made it hard to serve. I snacked on it all week and the sweet / spicy combo is awesome. One of the best snacks I've ever made from C.L. recipes. I definitely plan on making this recipe again around Halloween, and turning them into popcorn balls; can't wait!
Admittedly, I made a number of adjustments, but this turned out to be DELICIOUS. I wanted to cut back on the sugar a bit and so reduced both the white and maple to 1/4 cup. Also, I wanted to make more popcorn so the "calories would go farther" (if you know what I mean), so I doubled the amount of kernels to a little over a 1/2c (I made the popcorn in 2 batches). I like spicy things quite a bit, especially spicy/sweet, but I'd say you could cut back the cayenne to 1/8tsp and still have plenty of kick. Also, I left out the nuts. This will definitely be a keeper recipe--great for entertaining.
I made this for a holiday party this weekend. I doubled the recipe. I had seen a similar recipe elsewhere that included bacon, so I cooked 6 slices of center-cut bacon and crumbled them on top of the popcorn after I'd poured on the syrup, then tossed everything together. I think the popcorn would be delicious with or without the bacon, though. The flavors are definitely complex and unique. I found the popcorn was sticky for quite a while, but I served it on a tray, and after an hour or so it wasn't sticky at all. I will definitely try this interesting recipe again.
I was worried about the "spicy" in this recipe, but made it exactly as directed. I'm glad I did! The spicy-tickle in my throat perfectly compliments the sweet popcorn. I'll be making this to give as gifts next year. I agree with the previous comment about the slight stickiness and will try her tip.
I don't know if it's fair for me to rate this since I didn't make this exact recipe, but I made it into maple bacon by frying and crumbling six slices of bacon, popping the popcorn in a tablespoon of the bacon fat, and omitting the red pepper. Delicious, but needed a few minutes in the oven to crisp it up.
I just made this popcorn, and it is outstanding. Instead of sugar I used Truvia ( an all natural sugar substitute) it worked amazingly. And Truvia has no calories so I threw in a couple more cashews. I do agree with Sarah that it was a little gooey. But yummy - gooey.
This is a really yummy snack to serve to guests! I made it without the cayenne since I was serving it to children too. The only problem is that my popcorn was still gooey after tossing it with the maple-caramel. I solved this by popping it in the oven at 325 for 12 minutes, stirring three times during the baking time. Better than Kettle Corn!
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