Spicy Caramel Corn

• 12 cups Popped Popcorn
• 1 cup Dark Brown Sugar
• 1/4 cups White Karo Syrup
• 1/2 teaspoons Salt (omit If Using Microwave Popcorn)
• 1/4 teaspoons Cheyenne Powder
• 1/2 teaspoons Sweet Spice Blend, See Below
• 1 stick Butter (No Substitutes)
• 3/4 teaspoons Baking Soda
• 1-1/2 teaspoon Vanilla
• FOR THE SWEET SPICE BLEND:
• 2 Tablespoons Light Brown Sugar
• 2 Tablespoons Ground Cinnamon
• 4 teaspoons Dried Ground Ginger
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Ground Cardamom

1. Pop popcorn, put in a big bowl.
2. Put brown sugar, Karo syrup, salt, sweet spice blend, cheyenne powder and butter in a microwave safe dish. Cut up the butter into chunks so it melts better. Microwave for 30 seconds. The butter will be melted at least halfway. Stir to combine. Microwave on high for 2 minutes; stir well. Microwave for 2 more minutes. When the caramel is done cooking, add baking soda and vanilla. Stir it well and then pour it over the popcorn. Mix it up well with a big spoon.
3. Spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it.
4. For crunchy caramel corn, spread out on a cookie sheet (you might need 2 sheets) and bake at 270 degrees for 30 minutes, stirring every 10 minutes.
5. * To make sweet spice blend, simply combine spice blend ingredients in a small bowl. Store in an airtight container. Use any time a recipe calls for cinnamon. It just adds that extra special flavor to anything it is added to. The measurements listed yield 6 tablespoons of spice blend.

brown sugar, ubc, salt, ubc, sweet spice blend, butter, baking soda, vanilla, sweet spice, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom

Taken from tastykitchen.com/recipes/desserts/spicy-caramel-corn/ (may not work)