Spiced Caramel Corn with Roasted Nuts

—Adapted from Rye, Leawood, Kan.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from online.wsj.com

Ingredients

  • 1/4

    cup water

  • 2

    cups sugar

  • 2

    tablespoons heavy cream

  • seeds scraped from 1 split vanilla bean

  • zest of 1/2 large orange, finely grated

  • 3/4

    teaspoon ground cinnamon

  • 1 1/2

    teaspoons freshly grated nutmeg

  • 1/8

    teaspoon ground cloves

  • 1/4

    teaspoon ground cardamom

  • 1/2

    tablespoon salt

  • 1

    teaspoon freshly ground black pepper

  • 1/2

    cup almonds, coarsely chopped and lightly toasted

  • 1/2

    cup roasted unsalted peanuts, coarsely chopped and lightly toasted

  • 7 3/4

    cups hot popped corn (from 1/2 cup unpopped or 1 bag microwave)

Directions

Heat water and sugar in a large, heavy pot over high heat, stirring, until sugar dissolves and syrup comes to a boil and turns a golden amber color. Watch pot carefully—once sugar starts to turn amber, it can burn very quickly. Turn off heat. Carefully pour heavy cream into pot in a slow, steady stream, stirring to incorporate. (Hot caramel may sputter.) Stir in vanilla bean seeds, orange zest, cinnamon, nutmeg, cloves, cardamom, salt and black pepper until incorporated. Using a wooden spoon, stir almonds, peanuts, and 7¾ cups hot popped corn into hot caramel until mostly but not completely coated. If too heavily coated, incorporate more popcorn. Work quickly, as caramel stiffens as it cools. Spread caramel-coated popcorn on a large baking sheet lined with a silicone baking mat or parchment paper sprayed with nonstick cooking spray. Allow popcorn to cool completely before breaking into bite-size pieces. (Popcorn will keep up to 1 week in an airtight container.)

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