A Caramel Corn Recipe In Time For Halloween

Photo: Courtesy of Apt.2B Baking.
I've said it before, and I'll say it again: Sweet and salty is my jam. In fact, looking over the recipes I've posted here, you all may think I have a flaky salt addiction. Who am I kidding? You're totally right. My favorite treats are the ones that keep you guessing a little bit, the ones that hit your taste buds from all angles. When I was putting this recipe together, I was feeling a little wild so I tossed in some smoked paprika at the end which ended up providing a light, subtle background note, and who doesn't love a honey roasted pecan? Not this gal.
4 tbsp butter
2 tbsp water
1/2 cup honey
1 cup brown sugar
1 tbsp salt
1 tsp baking soda
1 tsp smoked paprika
2 cups of pecan halves (optional, but recommended)
8 cups of popped corn (from about 1/2c kernels)
1. Preheat oven to 200 degrees Fahrenheit, and line 2 baking sheets with silicone mats, or grease well.
2. Put the popped corn and pecans in a large bowl, and lightly grease (or spray with cooking spray) two wooden or silicone spoons.
3. In a heavy bottomed pot, combine the butter, water, honey, brown sugar, and salt. Bring to a boil over medium high heat, and cook for 5 minutes. Whisk in the baking soda and smoked paprika.
4. Pour the hot sugar mixture over the popcorn and pecans and stir well to combine. This recipe makes a lot of syrup, so don't worry about getting it all out of the pan.
5. Divide the mixture between the two baking sheets, and spread into an even layer.
6. Slide the baking sheets into the oven and cook, stirring occasionally for 60 minutes. Cool completely, then store in an airtight container at room temperature.

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