This easy popcorn recipe hits all the right notes—sweet, salty, spicy, and crunchy!
Creole Caramel Popcorn
- 6 tablespoons vegetable oil
- ⅔ cup popcorn kernels
- 1 cup pecan halves*
- 2 teaspoons Creole seasoning*
- ½ teaspoon kosher salt
- 1 cup firmly packed light brown sugar
- ½ cup unsalted butter
- ¼ cup cane syrup
- ½ teaspoon baking soda
- In a 3-quart saucepan, heat oil over medium-high heat. Add corn kernels in an even layer. Cover pan tightly with lid, and when kernels begin to pop, reduce heat to low; shake pan until rapid popping has almost completely stopped, about 30 seconds. Transfer popcorn to a large bowl, and add pecans. Sprinkle with Creole seasoning and salt.
- In a large saucepan, combine brown sugar, butter, and cane syrup. Cook over medium heat, stirring occasionally, just until bubbles form around edges of pan; cook, stirring occasionally, for 5 minutes. Remove from heat. Stir in baking soda. (Mixture will foam.) Evenly pour over popcorn mixture. Gently stir to coat.
- Preheat oven to 200°.
- Divide popcorn mixture between 2 large rimmed baking sheets.
- Bake for about 1 hour, stirring every 15 minutes. Let cool completely on pans on a wire rack. Store in airtight containers for up to 1 week.
*We used Cane River Pecan Company Pecan Halves and Tony Chachere’s Original Creole Seasoning.