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Cacao Nib Caramel Corn
Recipe courtesy Elise Fineberg, Prospect, 2011
- Total Time:
- 1 hr 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr 10 min
- Level:
- Easy
- Yield:
- 8 cups
Ingredients
- 1/2 cup popcorn kernels
- 1 cup brown sugar
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 3 ounces dark corn syrup
- 1/2 vanilla bean, split and scraped
- 1 tablespoon cacao nibs
Directions
Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside.
In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat.
Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.