Sunday, November 18, 2007

Spiced Pecan Caramel Corn

Spiced Pecan Caramel Corn

1/2 cup un-popped popcorn kernels

1 Tbsp. stick margarine (Earth Balance or Nucoa)
1/4 cup dark corn syrup
3/4 cup maple syrup
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg (fresh grated is nice)
1/2 tsp. cayenne
1 tsp. fine grain sea salt
1 cup pecan pieces from Froggy's Grandma's pecan tree (OK, regular pecans will work too)
Pop popcorn in an air popper or on stovetop (DO NOT use microwave popcorn here!) when done, pour popcorn out into a giant bowl.
Place a large sheet of parchment on a work surface (you will use this to cool the popcorn once it’s been covered in syrup).
In a large, heavy bottom pot, simmer the margarine, syrups, salt and spices over medium heat.
Using a wooden spoon, swirl the pot around and around until the syrup bubbles and begins to reduce (5 minutes). Add nuts. Let it bubble again.
Once it’s gently bubbling again, remove the pot from the heat and pour the popcorn in, mixing gently until all the popcorn is evenly coated. Then, spread the popcorn over the parchment in one even layer and let cool for about 10 minutes.
Store in large ziploc bags (if there's any left!)

11 comments:

Cynthia said...

Hi there! I'd like to send you the eggplant choka recipe but have no email address. The link that you have for contact does not work. Roll your mouse over it and you will see what comes up, something about screen name.

Drop me a line here: tasteslikehome@gmail.com and I'll forward the recipe to you.

healthnut said...

Mmmm...I was just craving this popcorn a while ago so I'll have to make it soon

Vivacious Vegan said...

Oh. My. Dog! This looks so delicious. I haven't had caramel corn since becoming vegan and your spicy pecan addition sounds like it woud knock my socks off. Another winner Tofu Mom!

VeggieGirl said...

Spiced Pecan Caramel Corn... can it get any better?? I think not! yum!

Courtney said...

This would make a great holiday gift! Your photo looks gorgeous.

I cannot wait to try this...Do you think it would work to sub brown rice syrup for the corn syrup?

Thanks!
Courtney

Johanna3 said...

yum!! looks good.

Tofu Mom (AKA Tofu-n-Sprouts) said...

Cynthia, I'll e-mail you, I don't post my e-mail on my blog...

And courtney, YES, I have actually used brown rice syrup... and honey *ahem*... AND molasses in this caramel corn. I can't always find brown rice syrup so it's more convenient to use corn syrup but it turns out WONDERUL with other options too...

Ashasarala said...

What a pleasant coincidence! Recently I've been doing nothing but making tons of popcorn, experimenting with various toppings. I LOVE popcorn. I'm snagging this recipe. Thanks for sharing!

the pleasantly plump vegan said...

this has all the flavor combos
i love . . . sweet, spicy, salty. yum!

urban vegan said...

this would be gone in 10 mins at my place.

aTxVegn said...

Wow, I haven't had caramel corn in years. Sounds yummy!