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April 10, 2013

The Recipe: Roasted Caramel Popcorn

You can’t have a movie night at home without the necessities—those being popcorn and candy, of course. That combination of sweet and salty is hard to beat. It’s fair to admit that microwave popcorn can sometimes be a good fix for movie watching, but let’s keep it classic and go old school with this one. There’s something very nostalgic about making a fresh batch of popcorn over the stove; it’s the popping of the first kernel, the buttery aroma that fills the house, and the unparalleled freshness.

We suggest that you whip up a batch of Roasted Caramel Cashew Popcorn for your next motion picture. It’s the perfect balance of sweet and salty, with a deep rich molasses flavour, not to mention the caramel cashew clusters that form when baked! This caramel corn will quickly become your favourite snack to indulge in and movie night will not be the same without it.

 

Ingredients

4 cups popped corn
1 cup cashew halves
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup dark corn syrup
1 tsp of Fleur de Sel (Sea Salt) my (our) favourite is Le Saunier De Camargue
1/4 tsp. baking soda
1/2 tsp. vanilla

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Directions

1/ Preheat oven to 350 degrees (325 if you have a really hot oven). Spray a large roasting pan with non-stick cooking spray.

2/ Pop Kernels: Heat 1 tbsp. of oil in a medium heavy-bottom pan over medium heat. (Canola, peanut and vegetable oil works well here – just don’t use olive oil, as it will burn and give off an olive taste)

3/ Drop in a few popcorn kernels and let them heat up. You will know when it’s ready after the first kernel pops; you can then add in 1/3 cup of uncooked popcorn kernels and cover with lid. Let the kernels pop around for a few minutes until they have all popped, make sure to shake the pan around every once and awhile. Transfer cooked popcorn to roasting pan. Add cashews and set aside.

4/ In a heavy sauce pot over medium heat, combine the butter, brown sugar, corn syrup and fleur de sel. Bring to a boil while stirring constantly; once it starts to bubble rapidly, stop stirring and let it continue to boil for 4-5 minutes untouched. Remove from heat and stir in the baking soda and vanilla. Pour hot caramel over popcorn and cashew mixture and mix well to coat all popcorn.

5/ Bake for 30 minutes, stirring every 15 minutes. When finished, spread caramel corn over wax paper and let cool before serving. This delicious popcorn stores great in an air tight container for up to four days… if you manage to have any left over, that is.

*For extra flavour, sprinkle 1/4 tsp cinnamon over warm popcorn.

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Created for TLL by lifestyle blogger, Kayla Seah from Not Your Standard

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