Spiced Caramel Corn
Ingredients
The popcorn and nuts
-
4
ounces
whole macadamia nuts (about 1 cup), optional
-
½
teaspoon
vegetable oil
-
⅓
cup
unpopped popcorn
The caramel coating
-
¼
cup
water
-
2
cups
sugar
-
2
tablespoons
light corn syrup
-
1
each
vanilla bean, split lengthwise and scraped
-
¾
teaspoon
ground cinnamon
-
1½
teaspoons
freshly grated nutmeg
-
⅛
teaspoon
ground cloves
-
¼
teaspoon
ground cardamom
-
1½
teaspoons
coarse salt
Instructions
- Preheat the oven to 325°F and bake the macadamia nuts until fragrant and browned, then chop and set aside.
- Heat vegetable oil in a medium stockpot over high heat, add popcorn, cover, and shake until popping is complete.
- In a large pot, combine water, sugar, corn syrup, vanilla, and spices. Boil without stirring, brushing down the sides to remove sugar granules.
- Reduce heat and cook until the mixture turns a deep caramel color, then stir in popcorn and nuts while preventing burning.
- Spread the mixture on a prepared baking sheet to cool, then store in an airtight container.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
10g
Total carbohydrates
50g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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