You may also like
Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1/2 cups Unpopped Popcorn, To Make About 15 Cups Popped
- 3 cups Pecan Halves, Roughly Chopped
- 1/2 cups Butter
- 2 Tablespoons Unsulphured Molasses
- 3 Tablespoons Honey
- 3/4 cups Organic Cane Sugar
- 1/2 teaspoons Baking Soda
- Salt (I Used Pink Himalayan But Have Also Used Coarse Sea Salt), To Taste
Method
- Line a large roasting pan with parchment paper.
- Set aside.
- Pop the popcorn using your preferred method.
- Place in a very large bowl.
- Roughly chop the pecans and toast them over the stove until they are just starting to get fragrant, about 5 minutes over medium heat.
- Cool a bit and add to the bowl of popcorn.
- Preheat oven to 200 degrees F (95 degrees C).
- In a medium saucepan, melt butter.
- Add molasses, honey, and cane sugar.
- Bring to a boil, stirring occasionally, and simmer for 5 minutes.
- Remove from heat and stir in baking soda.
- The mixture will foam up and get airy.
- Quickly pour over the popcorn and pecans and toss to coat evenly.
- Spread caramel corn in prepared roasting pan and sprinkle generously with salt.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
- Remove from oven.
- Add more salt if needed.
- Allow to cool completely before breaking up and storing in an airtight container.
