Creole Caramel Popcorn
Source of Recipe
"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
◦ 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.
We used Cane River Pecan Company Pecan Halves and Tony Chachere's Original Creole Seasoning.