Cacao Nib Caramel Corn
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Popcorn Kernels1 cup
Brown Sugar5 tbsps
Unsalted Butter1.5 tsps
Kosher Salt1 tbsp
Cacao (nibs)Directions:
1
Preheat the oven to 250 degrees F
2
Pop the corn according to package directions and transfer to a large bowl
3
Set aside
4
In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs
5
Bring to a boil, stirring occasionally, over medium heat
6
Pour the caramel over the popcorn, tossing to coat evenly
7
Divide the caramel corn between 2 parchment-lined sheet pans
8
Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour
9
Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together)
10
Store in an airtight container up to 5 days