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Caramel-Nut Popcorn

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"This is likely the most luxurious popcorn you could ever want. To take it a step further, spread the clumps (after baking and cooling) on a baking sheet and drizzle with chocolate coating (recipe follows); be sure to store the chocolate-coated popcorn in the refrigerator."

List of Ingredients

• 3 quarts freshly popped corn (about ½ cup unpopped)
• 1 cup unsalted roasted cashews
• 1 cup salted roasted macadamia nuts
• 1 cup whole almonds or pecan halves
• 1 cup firmly packed dark brown sugar
• ½ cup light corn syrup
• ½ cup butter
• 1 Tbsp finely grated orange zest
• ½ tsp salt
• 1 tsp vanilla extract
• ½ tsp baking soda


Recipe

Preheat oven to 250°F. Butter a large roasting pan.
Combine the popped corn and nuts in the prepared pan, mixing well. Place in the heating oven while preparing the glaze.

In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest, and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring. Remove from the heat and mix in the vanilla and baking soda. Gradually pour the glaze over the popped corn mixture, stirring to coat well.

Bake until dry, stirring occasionally, about 1 hour. Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan. Break into clumps. Store in an airtight container at room temperature for up to 1 week.

Makes about 4 quarts



Chocolate Coating:

• 8 ounces semisweet or bittersweet chocolate, chopped (preferably European, which generally results in better flavor and texture)

Place the chocolate in the top pan of a double boiler or in a heatproof bowl. Set over (but not touching) simmering water and heat, stirring frequently, until melted and smooth. Remove from the heat.

To drizzle the chocolate decoratively over the popcorn, dip the tines of a fork into the chocolate and wave them back and forth over the popped corn.

Refrigerate all chocolate-coated popcorn until the chocolate sets. Then transfer to a covered container and store in the refrigerator.

Makes about ¾ cup