top of page
Writer's pictureTommy Centola

Creole Caramel Popcorn

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!!!


2 views0 comments

Recent Posts

See All

Comments


X
X
bottom of page