MOLASSES POPCORN RECIPES

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SALTED PECAN CARAMEL POPCORN - THE PIONEER WOMAN



Salted Pecan Caramel Popcorn - The Pioneer Woman image

When I have caramel corn, I usually eat it until I loathe myself. This treat is super addicting.

Provided by Erica Kastner

Categories     snack

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 16 servings

Number Of Ingredients 8

1/2 c. Unpopped Popcorn, To Make About 15 Cups Popped
3 c. Pecan Halves, Roughly Chopped
1/2 c. Butter
2 tbsp. Unsulphured Molasses
3 tbsp. Honey
3/4 c. Organic Cane Sugar
1/2 tsp. Baking Soda
Salt (I Used Pink Himalayan But Have Also Used Coarse Sea Salt), To Taste

Steps:

  • Line a large roasting pan with parchment paper. Set aside.Pop the popcorn using your preferred method. Place in a very large bowl. Roughly chop the pecans and toast them over the stove until they are just starting to get fragrant, about 5 minutes over medium heat. Cool a bit and add to the bowl of popcorn.Preheat oven to 200ºF (95ºC).In a medium saucepan, melt butter. Add molasses, honey, and cane sugar. Bring to a boil, stirring occasionally, and simmer for 5 minutes.Remove from heat and stir in baking soda. The mixture will foam up and get airy. Quickly pour over the popcorn and pecans and toss to coat evenly. Spread caramel corn in prepared roasting pan and sprinkle generously with salt.Bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven. Add more salt if needed.Allow to cool completely before breaking up and storing in an airtight container.

SALTED PECAN CARAMEL POPCORN - THE PIONEER WOMAN



Salted Pecan Caramel Popcorn - The Pioneer Woman image

When I have caramel corn, I usually eat it until I loathe myself. This treat is super addicting.

Provided by Erica Kastner

Categories     snack

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 16 servings

Number Of Ingredients 8

1/2 c. Unpopped Popcorn, To Make About 15 Cups Popped
3 c. Pecan Halves, Roughly Chopped
1/2 c. Butter
2 tbsp. Unsulphured Molasses
3 tbsp. Honey
3/4 c. Organic Cane Sugar
1/2 tsp. Baking Soda
Salt (I Used Pink Himalayan But Have Also Used Coarse Sea Salt), To Taste

Steps:

  • Line a large roasting pan with parchment paper. Set aside.Pop the popcorn using your preferred method. Place in a very large bowl. Roughly chop the pecans and toast them over the stove until they are just starting to get fragrant, about 5 minutes over medium heat. Cool a bit and add to the bowl of popcorn.Preheat oven to 200ºF (95ºC).In a medium saucepan, melt butter. Add molasses, honey, and cane sugar. Bring to a boil, stirring occasionally, and simmer for 5 minutes.Remove from heat and stir in baking soda. The mixture will foam up and get airy. Quickly pour over the popcorn and pecans and toss to coat evenly. Spread caramel corn in prepared roasting pan and sprinkle generously with salt.Bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven. Add more salt if needed.Allow to cool completely before breaking up and storing in an airtight container.

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A salty-sweet, caramel-coated popcorn often eaten at baseball games, Cracker Jack is one of the many well-known confections from Chicago. While molasses-covered popcorn was already popular in the Northeast, the creation of Cracker Jack’s special formula is credited to German brothers Frederick William and Louis Rueckheim. Besides coming up with the signature combination of popcorn, molasses and peanuts, they even devised a special package to keep it fresh and crisp. By the late 1800s, the snack was so loved that their company was producing four-and-a-half tons a day. This homemade version is best enjoyed the day it’s made, though it will keep for up to three days in an airtight container. Use large, red-skinned peanuts in this recipe if you can find them, as the skins lend a pleasant bitterness that works well with the molasses-caramel coating.
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