Wednesday, August 1, 2012

Recipe 26: Spicy Maple Peanut Popcorn

Do you guys remember when the Oscars were?  It was long ago, in February.  Which is also when I made this recipe for a viewing party...which I am just posting now.  In August.  OH WELL.  Make yourself some, and then you'll be too busy trying not to eat it all that you'll forget I abandoned your Le Creuset recipe needs for so many moons.  Because it was long ago and far away, I'd be lying if I said I remembered tooooo much about it, other than that it was good.  But I do remember one, maybe two things:
  • Thing the first:  This recipe doesn't yield all that much.  If you make it, double it, especially if you are using a large Le Creuset, like I did.
  • Thing the second:  But also consider that your Le Creuset will get rather hot, and you will need to be able to lift said burning hotness in a controlled fashion to pour out the boiling hot candy coated popcorn, without spilling it on yourself.   
  • The Moral: Stick with a smaller size Le Creuset and make this in batches, unless you are the Hulk, or have better upper body strength and hand-eye coordination than moi.  (And also, give this away.  You will not have the self control to not eat it all.)
Apologies...all my pictures appear to be horribly blurry.  And I kept writing poop instead of unintentionally awesome typeo warning in case I didn't catch any!  Here it is, just in time for the Red Sox to destroy New Englands baseball watching dreams:

Spicy Maple-Peanut Popcorn
Makes somewhere between 4-6 cups popped
Adapted from Cooking Light
Spicy Maple-Peanut Popcorn


1 Tbsp Canola oil
1/4 c popcorn kernels
1/4 c salted roasted peanuts
1/3 c sugar
1/3 c natural maple syrup
1 Tbsp butter (if salted, skip the next ingredient)
1/2 tsp salt
1/4 tsp cayenne pepper


1.  Heat the oil in your smallest Dutch oven or a sauce pan over medium-high heat.
2.  When oil is hot, add the popcorn to the pot and cover, cooking a few minutes until you can hear the popping start.  Once this does, shake the pot often over the next two or so minutes until you hear the popping slow. 
3.  Remove the pot from heat and let it cool for a minute, until all popping activities have ceased.
4.  Stir your nuts in.
5.  In a different small saucepan, combine sugar, butter, salt if using unsalted butter, and pepper, and bring the mixture to a boil to combine, while stirring constantly.  Let it cool for a minute.
6.  Carefully pour the mixture over the popcorn, and toss well to coat; it will be very sticky, so you may need a spatula to help in this.
7.  Pour the popcorn mixture over a baking sheet covered in parchment to cool.
8.  Just try not to eat it all before anyone else gets a chance, okay?

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