SWEET AND SPICY POPCORN
Yield Portion Size
| 15 cups |
Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel)
|
| 1/4 tsp |
Fine sea salt
|
| 2 cups |
Sugar
|
| 1/2 cup |
Unsalted butter (8 tablespoons)
|
| 6 tbsp |
Water
|
| 1-1/2 cups |
Coarsely chopped walnuts
|
| 1 |
Fresh cayenne pepper (long, red finger hot pepper), minced
|
| 1/4 tsp |
Ground cayenne pepper
|
| 1/4 tsp |
Kosher salt
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 14 mg | 1% |
| Carbohydrate | 35 g | 12% |
| Cholesterol | 16 mg | 5% |
| Iron | 0 mg | 3% |
| Potassium | 57 mg | 0% |
| Calories | 291 kcal | 15% |
| Sodium | 147 mg | 6% |
| Protein | 3 g | 5% |
| Polyunsaturated Fat | 6 g | 28% |
| Saturated Fat | 7 g | 33% |
| Sugars | 27 g | 3% |
| Dietary Fiber | 2 g | 7% |
| Vitamin C | 0 mg | 1% |
| Vitamin A | 208 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 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.
-
Step 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.
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