| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for spraying the baking sheet
- 1 cup pecans, roughly chopped
- 1/2 cup popcorn kernels, freshly popped
- 1 cup packed dark brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup honey
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 250 degrees F. Generously spray a baking sheet with cooking spray.
- Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup.
- Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring constantly. Remove from the heat, add the salt, chipotle powder and baking soda and mix to evenly incorporate. Slowly pour the syrup over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated.
- Bake until the caramel is dry and has hardened, about 1 hour. Let cool before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 424 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 48 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 210 mg |
Reviews
This popcorn is addicting! So good! I made this as written except I didn’t have the chipotle pepper spice, so I used sriracha sauce in it’s place. I don’t think it made a difference…
I love popcorn and I love this recipe! Shared it with neighbors—-same results. New twist on old favorite.