Super Bowl Snacks: Cajun Caramel Corn Recipe

• 1/2 cup popcorn kernels
• 1 tablespoon vegetable oil
• Or substitute with 1 bag plain microwave popcorn
• 4 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 1 tablespoon + 1 teaspoon corn syrup
• 1/4 teaspoon baking soda

1. Before you begin the popcorn, preheat oven to 350u0b0F.
2. Over high heat, warm the oil and one kernel of corn. As soon as the kernel pops, add the remaining kernels and cover.
3. Reduce heat to medium and listen. Once you can count to "1-2-3 Louisiana" without hearing a pop, remove the pot from the heat and pour popcorn into a large bowl.
4. Once cool, toss popcorn so any unpopped kernels fall to the bottom of the bowl. Transfer the nice popped corn into another bowl and discard unpopped kernels.
5. In a small pot, over medium heat, cook the butter, brown sugar, cayenne, sea salt and corn syrup until it just begins to bubble on the sides.
6. Remove the pot from the heat and whisk in the baking soda. Slowly pour the warm caramel over the popcorn while stirring gently. Continue to stir the popcorn until well-coated.
7. Spread the caramel corn onto a large baking sheet. Bake for approximately 8 to 12 minutes or until the caramel just begins to darken. Be sure to stir around the caramel corn once, after the first six minutes or so of baking.
8. Let cool to just about room temperature. Break up any clusters and enjoy!

popcorn kernels, vegetable oil, substitute, unsalted butter, brown sugar, cayenne pepper, salt, baking soda

Taken from www.seriouseats.com/recipes/2010/01/cajun-caramel-corn-recipe.html (may not work)