Yield: 15 portions
Portion Size: 1 cup

Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel) 15 cups
Fine sea salt 1/4 tsp
Sugar 2 cups
Unsalted butter (8 tablespoons) 1/2 cup
Water 6 tbsp
Coarsely chopped walnuts 1-1/2 cups
Fresh cayenne pepper (long, red finger hot pepper), minced 1
Ground cayenne pepper 1/4 tsp
Kosher salt 1/4 tsp


  1. Place popcorn in a large bowl that has been sprayed with PAM® High Yield Canola Cooking Spray. Sprinkle with sea salt. Line a large baking sheet with parchment.
  2. Combine sugar, butter and water in a medium non-stick saucepan. Cook, stirring, over medium-low heat until sugar is dissolved. Increase heat and continue cooking and stirring until sugar mixture turns golden brown; it will go from thick to more fluid at this point. Quickly stir in walnuts, fresh cayenne and ground cayenne peppers.
  3. Pour over popcorn and toss with a greased spoon or spatula to coat evenly. Turn onto parchment-lined sheet. Allow to cool and sprinkle lightly with kosher salt. Break into clusters.
© ConAgra Foodservice. All Rights Reserved.