Chipotle-Pecan Candied Popcorn
- Level: Easy
- Yield: about 13 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 2
- Cholesterol
- 12
- Sodium
- 74
- Total: 1 hr 15 min
- Active: 15 min
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
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.