Grown-up Savoury Caramel Corn

By Trix

There is nothing scary about this caramel corn―except the fact that you might eat it all before your guests even arrive. It makes a terrific parting gift for guests. Fill Halloween-themed decorative bags or use plain bags tied with orange and black ribbon. This amount of cayenne gives a little bit a heat. If you want it fiery, increase the cayenne to 1/2 tsp (2 mL).

Ingredients

• 6 cups (1.5 L) popped corn (about 1/4 cup/50 mL kernels)
• 1 1/2 cups (375 mL) chopped mixed nuts
• 1/2 cup (125 mL) green pumpkin seeds
• 2/3 cup (150 mL) packed brown sugar
• 1/4 cup (50 mL) corn syrup
• 1/4 cup (50 mL) dark rum or brandy
• 2 tbsp (25 mL) butter
• 2 tsp (10 mL) sea salt
• 1/4 tsp (1 mL) baking soda
• 1/4 tsp (1 mL) cayenne pepper

Details

Servings 1
Adapted from lcbo.com

Preparation

Step 1

1. Preheat oven to 325ºF (160ºC). Line a large rimmed baking sheet with parchment paper or butter lightly.

2. Combine popped corn, nuts and pumpkin seeds in a large bowl. Set aside.

3. Combine sugar, corn syrup, brandy and butter in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Increase heat to high and boil rapidly, without stirring, for 5 minutes. Remove from heat. Stir in salt, baking soda and cayenne.

4. Quickly pour over popped corn mixture in bowl and toss to evenly coat. Spread onto baking sheet as evenly as possible. Bake, stirring twice, for 15 minutes or until mixture is glazed and nuts are toasted. Let cool slightly.

5. Break into chunks and let cool completely. Place in a cookie tin or in decorative bags and seal tightly. Store at room temperature for up to 3 days.

Makes about 8 cups (2 L)