Cacao Nib Caramel Corn

2017-05-24
  • Yield : 8 cups
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

  • 1/2 cup popcorn kernels
  • 1 cup brown sugar
  • 5 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 3 ounces dark corn syrup
  • 1/2 vanilla bean, split and scraped
  • 1 tablespoon cacao nibs

Method

Step 1

Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside. In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat. 

Step 2

Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days.

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