Spiced Caramel Corn Recipe

• 1 teaspoon clarified butter
• 1/2 cup unpopped popcorn
• 1/2 cup brown rice syrup
• 1/2 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon pure chile powder
• 1 teaspoon fine-grain sea salt
• 1 cup mixed toasted nuts and seeds

1. Heat the butter in a large, heavy pot over high heat.
2. Add the popcorn and cover with a lid.
3. When the corn starts popping, shake the pan constantly to prevent the kernels from burning.
4. When the rate of popping falls off dramatically, immediately remove from the heat and remove the lid.
5. Line a baking sheet with parchment paper.
6. In another large pot, stir together the syrups, cinnamon, nutmeg, chile powder, and salt and bring to a boil over medium heat.
7. Resist stirring with a spoon; instead, carefully swirl the mixture for 5 minutes, until actively bubbling, starting to reduce, and deeply fragrant.
8. Stir in the nuts, seeds, and popcorn and mix gently until everything is well coated.
9. Turn out onto the prepared baking sheet, gently spread it out, and allow to cool.

butter, popcorn, brown rice syrup, maple syrup, ground cinnamon, nutmeg, chile powder, salt, nuts

Taken from www.chowhound.com/recipes/spiced-caramel-corn-12075 (may not work)