Wednesday, 22 October 2014

In the Kitchen: Fall Popcorn Mix




Need a great Fall snack idea for your upcoming Halloween Party or for Movie night at your place. Search no further. This recipe is the perfect blend of salty, sweet, and spiced. It is a take on old fashioned CrackerJacks. My mom and I found this recipe in Food and Wine Magazine in their August issue. If you have a larger group I recommend doubling the recipe. You and your guests won't be able to get enough!


What you will need

1/4 cup plus 2 Tbsp canola oil
1/4 cup popcorn kernels
1 cup salted roasted peanuts
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp sweet smoked paprika
Pinch of Cayenne Pepper, 2 pinches if you want more heat to your mix
1 cup plus 2 Tbsp sugar
1 1/2 tsp kosher salt


Instructions
  1. In medium saucepan heat 2 tbsp of the oil until shimmering and add popcorn, cover and shake to coat kernels with oil. Cook over medium heat until popcorn slows to several seconds between pops. Remove from heat and wait 30 seconds. Place in a large bowl. 
  2. Add peanuts, cumin, cinnamon, paprika, and cayenne. Toss to coat. 
  3. Meanwhile combine the remaining 1/4 cup of oil with the sugar, salt, and 1/4 cup water, bring to a boil. Stir to dissolve sugar. Cook over low heat stirring occasionally until you get a light amber caramel forms. Takes about 10 minutes. 
  4. Place popcorn on a baking sheet and pour syrup over popcorn immediately. Toss with two long spoons. Spread the popcorn on another rimmed baking sheet lines with parchment paper. 
  5. Let cool and break into pieces and enjoy! 
Note: you can make this ahead up to a week and place in an airtight container. The single recipe yields 7 cups. 



From the Harvest Table,
Amber 


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