This popcorn is the most addicting caramel corn that you have ever eaten. Sweet, spicy, a little salty what more could you ask for! Today I’m sharing the recipe with you!
My mom was a former scientist, and I think that she enjoys recipes where she can experiment until it’s “perfect”. This is one of those recipes that she played with and played with. It’s actually kind of funny, because after she perfects a recipe, then she never makes it again. Although this popcorn was one of the few exceptions! That’s how great this caramel corn is!
My mom’s preferred spice for this caramel corn is a Japanese spice called Togarashi it’s a pretty complex spice and like most Japanese spices not too hot. I used a normal chili powder and changed the recipe accordingly. But this recipe is prefect for using your own personal favorite spice for.
This recipe is pretty dangerous, because it’s impossible to eat just one piece! I’ve tried so many times. The hint of spicy and salty breaks up the sweetness making it so that you never get tired of it. It’s similar to kettle corn, except the added spicy can make you reach for it again to get that sweetness as relief.
Now the costs the most expensive ingredients in the recipe is the sugar and the popcorn. Which makes sense as they are most of the recipe. You could probably stretch the caramel slightly and make more popcorn, but then you may not get a fully glazed shell on all the kernels. You could definitely mix it with either normal salted or other seasonings too. Either way at $2.90 for 24 cups of popcorn or $.12 per cup, you definitely can’t complain.
This recipe is so much fun to make and tinker with until it is just perfect for you! I hope you have as much fun creating your own perfect blend as I do.
Spicy Caramel Corn
This popcorn is dangerously addictive! Make at your own risk
Cost: $2.90 for 24 cups of popcorn, $.12 per cup
- 3 tablespoons canola oil 0.5 fl oz
- 3/4 cup popcorn kernels 146.5 g
- 1 ½ teaspoons baking soda 7.5 g
- 3/4 teaspoon cayenne pepper 3 g
- 2 cups sugar 550 g
- 3 tablespoons unsalted butter 42.6 g
- 1 ½ tablespoons kosher salt 8.535 g
In a large saucepan or pot with a lid, Add a single kernel and heat the oil over medium-high heat.
When the kernel pops, add the rest of the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
In a small bowl, whisk together the baking soda and cayenne pepper.
In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture, the mixture will bubble.
Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
Spread the popcorn onto baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature and then eat!
While the recipe does describe how to make popcorn, you can make the popcorn any way you want, just be sure that the popcorn is freshly popped when you add the caramel to it. Do NOT use microwave popcorn, as it is already coated with salt, sugar and butter. But if you do let me know how you like it haha.