Caramel-Masala Popcorn and Pistachios Recipe
Daily Value: 25%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||16µg||4%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
- 8 cups popped popcorn (about 1/4 cup kernels)
- 1 cup chopped toasted pistachios
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon fleur de sel, coarse or flaky sea salt, or kosher salt
Preheat the oven to 250 degrees.
Put the popcorn in a large baking dish, roasting pan, or broiler pan and scatter the pistachios over. Set aside. Melt the butter in a medium-sized saucepan over medium heat. Add the garam masala and cook, stirring, until quite aromatic, about 1 minute.
Add the brown sugar and corn syrup and cook, stirring often, until the sugar has dissolved and the mixture comes just to a boil. Once it reaches a boil, continue cooking for 3-4 minutes, stirring constantly.
Remove the pan from the heat and stir in the baking soda, which will lighten and expand the mixture. Pour the caramel mixture over the popcorn and pistachios and stir to combine. Sprinkle the salt evenly over the popcorn. (Don't worry about the caramel not evenly coating the popcorn at this point.)
Bake the popcorn for 1 hour, removing the pan from the oven every 15 minutes to stir the popcorn well and help distribute the caramel evenly. Set the pan aside to cool, stirring occasionally to avoid sticking. When cool, transfer the caramel corn to a serving bowl.
If you are not serving the popcorn within a few hours, store it in an airtight container for 1-2 days.
Adapted from "Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites" by Cynthia Nims (Ten Speed Press, 2012)Servings: 6
Special Designations: Kid-friendly
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