Spicy, Salty, Sweet Popcorn
- 13 cups freshly popped popcorn (made from 1/2 cup popcorn kernels and 2 Tbsp oil)
- 1 1/2 cups shelled, salted pistachios
- 1/2 cup chopped dried papaya
- 2 cups sugar
- 1 tsp red pepper flakes
- 1 Tbsp chopped crystallized ginger
- Preheat oven to 300F. Lightly butter a large baking sheet with sides; spread popcorn, pistachios and papaya on sheet. Keep warm in oven.
- Meanwhile, heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is medium amber, about 5 minutes. Remove from heat. Stir in pepper flakes and ginger. Drizzle sugar mixture evenly over popcorn; toss with a spoon.
- Bake for 15 minutes, tossing every 5 minutes. Cool on baking sheet; cool and store in a covered container at room temperature up to 4 days.
freshly popped, pistachios, papaya, sugar, red pepper, ginger
Taken from www.epicurious.com/recipes/member/views/spicy-salty-sweet-popcorn-50001182 (may not work)