- This topic has 1 reply, 1 voice, and was last updated October 12, 2010 at 4:44 pm by .
- October 12, 2010 at 4:44 pm #287244HalloweenYet
10 cups of air-popped popcorn (1/2 cup unpopped)
1-1/2 cups (7 oz.) coarsely chopped pecans
3/4 cup sugar
3/4 cup brown sugar
1/2 cup light corn syrup
3 tablespoons hot pepper sauce
2 tablespoons honey
6 tablespoons unsalted butter, room temperature, cut into thin pats
1 tablespoon cinnamon
Yield: 18 cups
Heat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.
Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight up to two weeks.
Note: If popcorn mixture sets too quickly, return to oven to re-warm. Popcorn mixture can be shaped into 3-inch balls while warm, if desired.
- You must be logged in to reply to this topic.