Caramel-Masala Popcorn and Pistachios

Caramel-Masala Popcorn and Pistachios
Staff Writer
Caramel-Masala Popcorn and Pistachios

Jennifer Martiné

Caramel-Masala Popcorn and Pistachios

Looking for something a little different from the usual buttery popcorn? Look no further than this homemade sweet and savory snack, with a little exotic kick from garam masala, an Indian spice mix.

See all pistachio recipes.

Click here to see 12 Ways to Spice Up Popcorn.

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
87g
100%
Sugar
15g
17%
Saturated Fat
15g
63%
Carbohydrate, by difference
211g
100%
Protein
33g
72%
Vitamin A, RAE
5µg
1%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
176mg
18%
Choline, total
8mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
32g
100%
Folate, total
546µg
100%
Iron, Fe
19mg
100%
Magnesium, Mg
399mg
100%
Manganese, Mn
2mg
100%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
1008mg
100%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
3016mg
100%
Thiamin
1mg
91%
Water
23g
1%
Zinc, Zn
13mg
100%

Caramel Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Caramel Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.