You won't be able to stop licking your fingers after you've finished a bowl of this cinnamon and caramel-infused treats.
Ingredients
- 1/2 cup popcorn kernels
- 1 1/2 cup brown sugar
- 1 1/2 stick butter (we use salted, but use unsalted if you prefer)
- 1/4 cup light corn syrup plus 2 tablespoons
- 1 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3 teaspoons Hella Bitters Aromatic Bitters
- 1/2 teaspoon baking soda
- 1/2 to 1 cup chopped pecans (or your favorite nut)
Preparation
- Start by popping the corn kernels. Follow label instructions for best results
- Chop the pecans
- Heat the oven to 250-degrees
- Coat a large baking dish with butter or cover it in foil
- Add the popcorn and chopped pecans to the dish and set aside
- Over medium heat, add the corn syrup, brown sugar and salt to a saucepan. Bring these ingredients to a boil and cook for 5-minutes, stirring constantly. Reduce heat slightly and cook for another 3 minutes
- Remove the caramel from the heat and whisk in the aromatic bitters, vanilla, cinnamon and baking soda. Whisk for about 15-seconds until there is a light foam
- Immediately add the caramel to the popcorn and pecans, mixing thoroughly to coat and spread the popcorn into a single layer
- Bake for 45-minutes, turning the popcorn every 15-minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites
Recipe and Photo reprinted with the permission of Hella Company