Despite the lingering 100 degree temps here in Phoenix, the calendar argues that it is nearly autumn. Autumn to me means apple creations, pumpkin treats and caramely stuff.
So I went on the hunt for the perfect caramel popcorn last week.
I made a few versions before finding this gem. I made it with M&Ms, like it suggested, but also threw in peanuts, almonds and cashews, as other recipes suggested.
Honestly, the chocolate was too much for me. Next time, we'll stick with just the popcorn. It was plenty sweet on it's own!
4-6 quarts popped popcorn (use more popcorn for a lighter coating, use less for heavier coating)
1/2 cup butter
1/4 cup honey or agave nectar
1 cup brown sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 Tbsp vanilla
1 cup M&Ms chocolate candies (optional)
1 cup mixed nuts (optional)
Directions
1. In small saucepan, combine brown sugar, butter, honey/agave and salt. Bring to a boil, stirring occasionally. Boil for five minutes. Remove from heat.
2. Stir in vanilla and baking soda. Line a large roasting pan with parchment paper or a Silpat. Combine popcorn, optional nuts and sauce mixture. Toss until completely coated.
3. Place in a 200 degree F preheated oven for 20 minutes. After removing from the oven, sprinkle warm mixture with optional M&Ms before it sets. Allow to cool for 10 minutes, then stir gently and break up clumps.
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