PECAN CARAMEL CORN RECIPES

Name: Salted Pecan Caramel Popcorn
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 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

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

Ingredients

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.

MAPLE PECAN CARAMEL CORN RECIPE - NYT COOKING

Maple Pecan Caramel Corn Recipe - NYT Cooking image

Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that’s heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you’ll need an instant-read thermometer to yield the best result. If you’d rather use an air popper to prepare your popcorn, you can — just skip Step 2. The caramel corn will keep in an airtight container for at least a week.

Provided by Melissa Clark

Total Time 1 hours

Yield About 12 cups

Number Of Ingredients 9

Ingredients

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You’ll know it’s done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it’s crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

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