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    Creole Caramel Popcorn

    Source of Recipe

    Louisiana Cookin'

    Recipe Introduction

    "This easy popcorn recipe hits all the right notessweet, salty, spicy, and crunchy!"

    Recipe Link: https://tinyurl.com/y2smytyy

    List of Ingredients

    ◦ 6 tablespoons vegetable oil
    ◦ ⅔ cup popcorn kernels
    ◦ 1 cup pecan halves
    ◦ 2 teaspoons Creole seasoning
    ◦ teaspoon kosher salt
    ◦ 1 cup firmly packed light brown sugar
    ◦ cup unsalted butter
    ◦ cup cane syrup
    ◦ teaspoon baking soda

    Recipe

    In a 3-quart saucepan, heat oil over medium-high heat. Add corn kernels in an even layer. Cover pan tightly with lid, and when kernels begin to pop, reduce heat to low; shake pan until rapid popping has almost completely stopped, about 30 seconds. Transfer popcorn to a large bowl, and add pecans. Sprinkle with Creole seasoning and salt.

    In a large saucepan, combine brown sugar, butter, and cane syrup. Cook over medium heat, stirring occasionally, just until bubbles form around edges of pan; cook, stirring occasionally, for 5 minutes. Remove from heat. Stir in baking soda. (Mixture will foam.) Evenly pour over popcorn mixture. Gently stir to coat.

    Preheat oven to 200 F.

    Divide popcorn mixture between two large rimmed baking sheets. Bake for about one hour, stirring every 15 minutes. Let cool completely on pans on a wire rack. Store in airtight containers for up to one week.



    ❧ Note:
    We used Cane River Pecan Company Pecan Halves and Tony Chachere's Original Creole Seasoning.


 

 

 


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