This week, I want to showcase the flavor of caramel. Today's recipe is a tasty snack.
6 tablespoons canola oil
2/3 cup popcorn kernels
1 cup pecan halves
2 teaspoons Creole seasoning
1/2 teaspoon kosher salt
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup cane syrup
1/2 teaspoon baking soda
In a 3-quart saucepan, heat oil over medium-high heat. Add corn kenrels in an even layer. Cover pan tightly with lid, and when the kernels begin to pop, reduce heat to low; shake pan until rapid popping has almost completely stopped, about 30 seconds. Transfer popcorn to a large bowl, and add pecans. Srpinkle with Creole seasoning and salt.
In a large saucepan, combine brown sugar, butter, and cane syrup. Cook over medium heat, stirring occasionally, just until bubbles form around edges of pan; cook, stirring occasionally, for three minutes. Remove from heat. Stir in baking soda. (Mixture will form.) Evenly pour over popcorn mixture. Gently stir to coat.
Preheat ovne to 200℉.
Divide popcorn mixture between 2 large rimmed baking sheets.
Bake for 1 hour, stirring every 15 minutes. Let cool completely in pans or a wire racks. Store in airtight containers for up to 1 week.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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