Recipe courtesy of Elise Fineberg

Cacao Nib Caramel Corn

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
  • Yield: 8 cups
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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

  1. 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. 
  2. 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.

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