POPCORN SPICES 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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