1 Apt. 2B Baking Co.: Smoky Honey Caramel Corn with Pecans

Wednesday, March 21, 2012

Smoky Honey Caramel Corn with Pecans

Smoky Honey Caramel Corn with Pecans I've said it before and I'll say it again, sweet and salty is my jam. In fact, looking over the recipes I've posted here you all may think I have a flaky salt addiction. Who am I kidding, you're totally right. My favorite treats are the ones that keep you guessing a little bit, the ones that hit your taste buds from all angles. When I was putting this recipe together I was feeling a little wild so I tossed in some smoked paprika at the end which ended up being a light, subtle background note, and who doesn't love a honey roasted pecan? Not this gal.

p.s. Wow, wow! Thank you for all of the kind comments on my last post. I don't know what to say except, it's so nice to know that I'm not alone over here.

Smoky Honey Caramel Corn with Pecans

4T butter
2T water
1/2c honey
1c brown sugar
1T salt
1t baking soda
1t smoked paprika
2c pecan halves (optional, but recommended)
8c popped corn (from about 1/2c kernels)

Preheat oven to 200ยบ and line 2 baking sheets with silicone mats, or grease well

1. Put the popped corn and pecans in a large bowl and lightly grease (or spray with cooking spray) two wooden or silicone spoons
2. In a heavy bottomed pot combine the butter, water, honey, brown sugar and salt. Bring to a boil over medium high heat and cook for 5 min. Whisk in the baking soda and smoked paprika.
3. Pour the hot sugar mixture over the pop corn and pecans and stir well to combine. This recipe makes a lot of syrup, so don't worry about getting it all out of the pan.
4. Divide the mixture between the two baking sheets and spread into an even layer.
5. Slide the baking sheets into the oven and cook, stirring occasionally for 60min. Cool completely, then store in an airtight container at room temperature.


Notes:

- Check out this post for instructions on how to pop corn kernels on the stove, I love to use mushroom corn kernels for caramel corn.
- To wash all of your caramel covered bowls, spoons, and pots just soak them in really hot water and all of the sugar will just melt off.
-You can buy your own mushroom popcorn kernels here. I've ordered from JustPoppin.com quite a few times and their customer service is great, plus I really like their name.

9 comments:

  1. This looks incredible! Wow! And yes, it's been really great to read all the comments of your last lovely post from people who concur. Who knew this was such a universal topic! Makes me feel not alone in all this too :)

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  2. hm, i say a sweet and salty...JAM?! like quite literally, a sweet and salty jam. yum, my mental tastebuds are already a-light just thinking about it.

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  3. This looks fantastic! So happy to have discovered your lovely blog!

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  4. I love the addition of smoked paprika and pecans - sounds so delicious and what a creative change-up for the same-old caramel corn... I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure following your creations…

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  5. Looks so great! i will keep it...thank you, have a nice weekend...

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  6. I need to make this. Thanks for the recipe. :)

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  7. Going on a road trip next week (I'll wave to you when I go by NYC) and I see this popcorn in my future! I have fancy smoked paprika from Big John's PFI.

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  8. mmmmm. looks fantastic! http://adventuresofdutchandme.blogspot.com/

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  9. Hey there! So I did this stove-top caramel tonight and it turned much darker than I expected...I halved the recipe, and and my pot was a bit on the wide side. Maybe it just boiled too quickly... We still ate it! But I want to revamp it again very and get it to be a lighter brown. Any pointers?

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