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Creole Caramel Popcorn

Source of Recipe

Louisiana Cookin'


Recipe Introduction

"This easy popcorn recipe hits all the right notes�sweet, 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.