Fall Treats: Pecan Caramel Corn
Pecan Canna-Caramel Corn
Pour hot sticky liquid over popcorn? Seems odd, but it works. Caramel popcorn is delightful to enjoy and delightfully easier to make than you might think. Use your LEVO infused butter for this recipe and check out our LEVO + Jeff the Chef guidebook on making infusions for a butterier, less flower-forward taste that's sure to please everyone.
- 10 cups popped popcorn
- 1 cup brown sugar
- 1/2 Dark Corn Syrup
- 1/2 cup of LEVO + Jeff's Light Tasting Infused Butter
- 1/2 tsp pink himalayan sea salt
- 1/2 cup packed brown sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup toasted pecans
- 1 tsp pure vanilla extract
- Cooking spray, such as Pam
Preheat your oven to 250°F
Line a baking sheet with parchment paper and spray it with the cooking spray.
Place the popcorn on the baking sheet and sprinkle the pecans over top evenly.
Put the baking sheet of popcorn and pecans in the oven to warm and crisp. Keep an eye and a nose on it! Pecans can burn easily.
In a LARGE non-stick saucepan, mix together the born sugar, corn syrup, infused butter, and salt. Over medium heat, stir the mixture constantly until it begins to boil.
Put the spoon down, let the mixture boil for 5 minutes. Don't stir it!
Remove the saucepan from the heat and stir in the cinnamon and vanilla.
Add the baking soda and watch the syrup foam.
Remove the popcorn and pecans from the oven if you haven't already and pour them into a large mixing bowl. Raise the oven temperature to 340°F.
Pour the syrup over the popcorn and pecans and stir to coat evenly.
Pour the popcorn mixture back onto the baking sheet and spread it out evenly.
Bake for 35-40 minutes, stirring occasionally to prevent burning.
Remove from the oven and let cool completely.
- Break apart and enjoy!
Pro tip: Keep your caramel corn stored in an air-tight container to make it last longer.
Be sure to share your popcorn pics with @LEVO_Oil and let everyone know it's #LEVOmade.