Spicy Caramelcorn

Author: Kathy Schowe

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Spicy Caramel Corn

ingredients:

• 4 sticks (1 lb) unsalted butter
• 4 cups brown sugar
• 1 teaspoon sea salt plus more for sprinkling
• 1 cup light corn syrup
• 3 teaspoons  vanilla
• 2 teaspoons baking soda
• 2 teaspoons red pepper flakes  plus more for sprinkling
• 1 teaspoon cayenne pepper
•  peanut oil for popping corn

instructions:

How to cook Spicy Caramel Corn

1. Butter the interior of 2 large roasting pans.
2. Preheat oven to 250°.
3. Pop pocorn on the stove top to fill both roasting pans. Pick out any unpinned kernels. Sprinkle with salt and add to roasting pans until full.
4. Once the pans are full, then begin the caramel sauce.
5. In a large heave bottomed pot, melt the butter over medium heat, add the brown sugar, corn syrup, sea salt, red pepper flakes, and cayenne. Stir until mixture comes to a boil.
6. Once it reaches a boil, leave it on the heat, but stop stirring and let it cook and boil for 4 minutes.
7. After 4 minutes, remove from heat and pour over the 2 roasting pans full of popcorn. Sprinkle with sea salt and red pepper flakes.
8. Bake in oven for one hour, stirring every 15 minutes to coat all the popcorn with the caramel. Add sprinkles of sea salt and red pepper flakes each time.
9. Remove from oven and stir every few minutes until caramel corn cools.
10. Store in an airtight container or ziplock bag for up to 3 weeks....but it won't last that long.

NOTES:

Mixing spicy and sweet, this Spicy Caramel Corn is addictive! Microwave popcorn can be substituted, but freshly popped popcorn from the stovetop is the best!

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