Martha Stewart's Spicy Caramel Popcorn


Spicy Caramel Popcorn

  • 1 Tbsp Neutral Oil
  • 1/2 Cup Popcorn Kernels About 12 cups of popped popcorn
  • 3/4 Cup Salted Peanuts or Almonds
  • 1 Cup Granulated Sugar
  • 1 Stick Unsalted Butter
  • 1/4 Cup Light Corn Syrup
  • 1/4 Tsp Cayenne Pepper
  • 1 Tsp Kosher Salt Plus more for sprinkling



Step 1: 

Preheat oven to 250 degrees. Line two baking sheets with silicone mats.  

Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high heat. When kernels pop, add remaining kernels and cover. Cook, shaking pot frequently, until popping stops, about 3 minutes. Divide between prepared sheet trays. Sprinkle peanuts over popcorn.  

Step 2: 

In a deep saucepan melt sugar, butter and corn syrup over medium heat, swirling the pan occasionally until the sugar starts to color, 10 to 15 minutes. Add the cayenne and salt. (Remove from heat once you see a nice light brown color.) Quickly pour over popcorn and gently toss. 

Step 3: 

Bake for 25 minutes, carefully stirring a few times. Allow to cool and sprinkle with more salt before serving. Break up into clusters before serving in a large bowl or fill coffee bags for gifts