Chipotle-Pecan Candied Popcorn
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 58
- Dietary Fiber
- 3
- Sugar
- 48
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 210
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray, for spraying the baking sheet
1 cup pecans, roughly chopped
1/2 cup popcorn kernels, freshly popped
1 cup packed dark brown sugar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup honey
1 teaspoon salt
1 teaspoon chipotle powder
1/4 teaspoon baking soda
Directions
- Preheat the oven to 250 degrees F. Generously spray a baking sheet with cooking spray.
- Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup.
- Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring constantly. Remove from the heat, add the salt, chipotle powder and baking soda and mix to evenly incorporate. Slowly pour the syrup over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated.
- Bake until the caramel is dry and has hardened, about 1 hour. Let cool before serving.