Spiced Caramel Corn with Roasted Nuts

By ltrodrigu

—Adapted from Rye, Leawood, Kan.

Ingredients

• 1/4 cup water
• 2 cups sugar
• 2 tablespoons heavy cream
• seeds scraped from 1 split vanilla bean
• zest of 1/2 large orange, finely grated
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup almonds, coarsely chopped and lightly toasted
• 1/2 cup roasted unsalted peanuts, coarsely chopped and lightly toasted
• 7 3/4 cups hot popped corn (from 1/2 cup unpopped or 1 bag microwave)

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

Heat water and sugar in a large, heavy pot over high heat, stirring, until sugar dissolves and syrup comes to a boil and turns a golden amber color. Watch pot carefully—once sugar starts to turn amber, it can burn very quickly. Turn off heat. Carefully pour heavy cream into pot in a slow, steady stream, stirring to incorporate. (Hot caramel may sputter.) Stir in vanilla bean seeds, orange zest, cinnamon, nutmeg, cloves, cardamom, salt and black pepper until incorporated.

Using a wooden spoon, stir almonds, peanuts, and 7¾ cups hot popped corn into hot caramel until mostly but not completely coated. If too heavily coated, incorporate more popcorn. Work quickly, as caramel stiffens as it cools.

Spread caramel-coated popcorn on a large baking sheet lined with a silicone baking mat or parchment paper sprayed with nonstick cooking spray. Allow popcorn to cool completely before breaking into bite-size pieces. (Popcorn will keep up to 1 week in an airtight container.)