A Little Wickedly Spicy Caramel Popcorn

carmel corn 2

Sweet, salty, spicy, and utterly irresistible caramel popcorn! This twist on a classic combines crunchy almonds, roasted peanuts, fragrant coriander, and a hint of chile heat. It's the perfect Halloween treat, but far too delicious to reserve for October. Pair it with a glass of Iron Horse sparkling wine -- the crisp acidity and lively bubbles are a delicious counterpoint to the rich caramel, savory spices, and touch of heat.

Ingredients

1 tsp sugar
12 tbsp light soy sauce
½ cup sugar
2 tbsp corn syrup
5 cups popped buttered popcorn, warm and in a large bowl
½ cup almonds, halved
½ cup roasted unsalted peanuts
12 tsp kosher salt
12 tbsp coriander seed, ground in a coffee bean grinder or pre-ground
13 dried cayenne chiles, split, seeds removed and crushed fine
Fine sea salt- to taste

How to Make

1

In a small bowl dissolve:
1 teaspoon sugar
1-2 tablespoons light soy sauce

2

In a heavy bottom small pot, combine 1/2 cup sugar, corn syrup, and 1/4 cup water.

3

On the stove, over medium flame, stirring occasionally as the sugars melt and blend together. Increase the heat a bit, and boil gently until either the mixture reaches 325 degrees with a candy thermometer, or is very carefully tested with a piece of popcorn. It should coat/ stick.

4

Meanwhile, in a large bowl, combine the popcorn, almonds, peanuts, kosher salt, coriander seed, and the crushed dried chiles. Toss well.

5

Drizzle the soy sauce mixture into the bowl, then carefully pour on the hot caramel. Add sea salt to taste. Gently toss mixture until all ingredients are evenly combined.

 

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