Chai Spiced Caramel Corn

chai spiced caramel corn

Of the foods I find most eatable – anything I categorize as a “can’t stop, won’t stop” food – popcorn is HIGH on the list. Brandon and I still joke about one of our first dates, where we went to the movies and got some popcorn. It was a size small, but a giant bag. We bought the popcorn, and I stopped at the restroom on our way back to the theater. When I came out, the bag was about 1/4 emptier than when I’d walked away. Horrified at the amount of popcorn that was missing, I said “What happened?!” Brandon explained that the bag was so full it was spilling on the ground, so he’d thrown away some of the popcorn.

 

Now, for those of you who wonder why I didn’t end the burgeoning relationship in that moment, please know I did consider it as an option. Just because there’s lots of popcorn doesn’t mean I won’t eat it – it will just take me a bit longer.

 

 

 

I’m using this opportunity that candy month has provided us to spend some time with popcorn. Obviously there’s lots of delicious ways to eat popcorn, so I decided to try out something new. Stirring this chai spice mix into a quick caramel sauce created a crisp, sweet, spicy, salty treat that is a great snack for movie night or anytime you’re looking for a tasty treat. Also bonus: the recipe makes a big batch for those of us that like to snack with abandon.

 

 

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Chai Spiced Caramel Corn


  • Author: Strudel
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • about 5 grinds fresh black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup popcorn
  • 1 tablespoon vegetable oil
  • ¾ cup butter (1 ½ sticks)
  • 1 cup brown sugar
  • 1 teaspoon vanilla

Instructions

  1. Arrange two oven racks in the top and bottom third of the oven and preheat the oven to 250°F. Line two baking sheets with parchment paper.
  2. Mix spices and baking soda together, and set aside.
  3. To make the popcorn, heat 3 corn kernels and the oil in a large pot over medium high heat. Once all three kernels have popped, pour the rest of the popcorn into the pan, put the lid on, and shake the pan to coat the kernels with oil. The corn will start popping within a few minutes and again, shake the pan occasionally until the popping slows. Once done, empty corn into a large heat-proof bowl.
  4. In a 2-quart saucepan over medium heat, melt the butter and brown sugar together, whisking constantly. Increase the heat to medium high and bring the mixture to a boil. Continue boiling for 3-4 minutes while continuing to stirring and scraping the bottom of the pan.

 

  1. Once the sauce is cooked, turn off the heat, and stir in the spice mixture and vanilla the sugar (it’ll bubble up with enthusiasm).
  2. Slowly pour the caramel sauce over the popcorn while stirring (having a buddy help out is helpful, though not necessary, in this step). Continue mixing until all of the popcorn until all of the kernels are coated.

 

  1. Divide the popcorn between two baking sheets, spreading into an even layer (clumping together is fine!) Bake for one hour, stirring every 15 minutes or so.

  • Category: snacks
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One Response to Chai Spiced Caramel Corn

  1. Robbin Kirkbride says:

    Sounds great

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