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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:

    List of Ingredients

    ◦ 6 tablespoons vegetable oil
    ◦ ⅔ cup popcorn kernels
    ◦ 1 cup pecan halves
    ◦ 2 teaspoons Creole seasoning
    ◦ ½ teaspoon kosher salt
    ◦ 1 cup firmly packed light brown sugar
    ◦ ½ cup unsalted butter
    ◦ ¼ cup cane syrup
    ◦ ½ teaspoon baking soda


    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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