I realize that pecan pie is more of an autumn dessert, but I couldn’t resist! That, and I had a bag of pecans I wanted to use up, so it made sense to craft this delectable caramel corn.
When looking up pecan pie recipes, however, I didn’t see any of them using spices, which perplexed me. So I decided to use cinnamon and cloves, since I felt like those two spices would support the molasses and pecans best.
And I was right!
Ingredients
Directions
Heat the oven to 250 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
In a large dutch oven, combine the olive oil and popcorn kernels over medium high heat. Put the lid on, and pop, shaking the pot from time to time. When the popping stops, remove the popcorn from the heat.
Sort through the popcorn, removing the unpopped kernels. Return the popcorn to the dutch oven, and set aside.
To make the caramel, melt the butter in a medium saucepan. Once melted, add the brown sugar and continue stirring until the sugar dissolves.
Add the molasses, then turn the heat up and boil the caramel for 2-3 minutes until a deep amber.
Add the salt, cinnamon and ground cloves, stirring to combine.
Add the baking soda, stirring until dissolved (the mixture will bubble up and lighten in color).
Add the vanilla, but be careful. The caramel will sputter when a liquid is added. Stir to combine.
Pour in the pecans, stirring to coat.
Pour the caramel over the popcorn in the dutch oven and stir to coat.
Pour the caramel corn onto the parchment paper, spread out, and place in the oven.
Bake for approximately 40 minutes, stirring the popcorn every 20 minutes.
Once done baking, cool on a rack for 5-10 minutes before enjoying. Store in an air tight container to keep the popcorn fresh.
https://cupcakefridayproject.com/2014/06/pecan-pie-caramel-corn/
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