Cacao Nib Caramel Corn

Name: Cacao Nib Caramel Corn
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 cups
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

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Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 8 cups

Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 8 cups

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

Directions

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.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Elise Fineberg, Prospect, San Francisco, CA