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Chipotle-Pecan Candied Popcorn

Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

Recipe courtesy of Marcela Valladolid

Watch how to make this recipe.

From: Food Network Magazine

Chipotle-Pecan Candied Popcorn

Name: Chipotle-Pecan Candied Popcorn
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 13 cups
Cuisine: mexican
Ingredients: Cooking spray; 12 cups plain popped popcorn; 1 cup pecans, roughly chopped; 1 cup packed dark brown sugar; 4 tablespoons unsalted butter; 1/4 cup honey; 1 teaspoon chipotle chile powder; 1/4 teaspoon baking soda Salt

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Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: about 13 cups

Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: about 13 cups

Ingredients

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Cooking spray

12 cups plain popped popcorn

1 cup pecans, roughly chopped

1 cup packed dark brown sugar

4 tablespoons unsalted butter

1/4 cup honey

1 teaspoon chipotle chile powder

1/4 teaspoon baking soda Salt

Directions

Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup.
Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chile powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat.
Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.