Recipe by MyRecipes September 2011

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Credit: Kate Sears

Recipe Summary test

prep:
10 mins
bake:
35 mins
total:
45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250ºF. Mist 2 large, rimmed baking sheets with cooking spray.

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  • In a large, heavy-bottomed pot, warm oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining kernels, cover and shake pan continuously over burner until popcorn is completely popped, 2 to 4 minutes. Transfer popcorn to a large bowl, discarding any unpopped kernels. Toss pepitas into bowl with popcorn.

  • In a medium pot over medium heat, combine butter, sugar and corn syrup. Cook, stirring occasionally, until sugar has dissolved. Increase heat to medium-high and cook, stirring, until mixture turns golden brown, about 5 minutes. Remove from heat and quickly stir in salt and cayenne with a wooden spoon. Pour over popcorn mixture and toss to coat evenly.

  • Divide popcorn mixture between baking sheets. Bake for 30 to 35 minutes, stirring occasionally. Let cool on baking sheets on a wire rack until cool enough to break into small chunks.

Nutrition Facts

436 calories; fat 27g; saturated fat 10g; protein 11g; carbohydrates 41g; fiber 3g; cholesterol 31mg; sodium 241mg.
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