Recipe courtesy of Elise Fineberg
Episode: Updated Classics
Cacao Nib Caramel Corn
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
8 cups
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
8 cups
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
8 cups
Level:
Easy

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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