Moroccan Twist Salted Caramel Popcorn
This Moroccan Twist Salted Caramel Popcorn is sweet, savoury, and a little spicy. The seasonings - including garlic, cardamom, and fennel! - may seem a bit weird for a caramel corn, but it WORKS.
Servings: 16 Cups
Calories: 231kcal
Equipment
- Popcorn Maker
Ingredients
- 16 Cups Popped Popcorn (⅔-3/4 Cup unpopped kernels)
- 2 teaspoon Cardamom
- 1 teaspoon Fennel Seeds
- ½ teaspoon Allspice
- ½ teaspoon Cinnamon
- ½ teaspoon Garlic Powder
- ½-3/4 teaspoon Crushed Chilies
- ¼ teaspoon Ground Pepper
- ½ teaspoon Baking Soda
- 2 cups Granulated Sugar
- 6 tablespoon Sunflower or Olive Oil
- ¼ cup Brown Sugar Packed
- ½ cup Corn Syrup
- 2 teaspoon Salt
Instructions
- Line two cookie sheets with parchment paper. Set aside.
- Place the popped popcorn in a large stockpot. Set aside.
- Mix together the spices and baking soda, set aside.
- In a large saucepan, combine sugars, oil, corn syrup, and salt, whisking until well combined. Bring to a boil over medium-high heat, stirring constantly. Once boiling, allow to boil for 5 minutes - stirring frequently - and then remove from heat.
- Add baking soda, stir well to combine - You don’t want clumps of spices! – caramel will foam up a little.
- Pour caramel over popcorn mixture, CAREFULLY stir to coat evenly – Hot sugar is nasty to get burned with!
- Divide the caramel corn between the two cookie sheets, spreading it evenly
- Break up large chunks of popcorn, and allow to cool fully.
- Serve immediately, or transfer to airtight containers for storage.
Notes
Caramel corn is VERY hydrophilic - it attracts water - so if you don't store it in an airtight container, it will draw water from the air and get soggy/sticky.
Nutrition
Calories: 231kcal | Carbohydrates: 46g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 44mg | Fiber: 2g | Sugar: 37g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg