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So a few weeks ago my coworkers and I started planning a potluck. And, of course, we needed to make up goodie bags for everyone because, well, we all like to cook and bake and enjoy having excuses to do both.
For no explicable reason, I had a sudden urge to make caramel popcorn with salted peanuts.
I browsed my favorite bloggers for ideas – Deb then Joy – and then checked to see if Martha had a good recipe (or twelve, as it turns out). Fortunately, I’m not the first person to have had a sudden craving for crunchy, caramelly, nutty deliciousness.
I settled on Deb’s version from Smitten Kitchen, a spicy, salty, and sweet popcorn that she adapted from The Craft of Baking, a cookbook not in my collection but possibly soon to be if the other recipes are anywhere near as delicious as this one.
I made a full batch with peanuts first, including just 1/8 teaspoon of cayenne (barely noticeable except a little bit at the end) and about 2 teaspoons of kosher salt.
Then I decided that I really needed to make more for the potluck crowd (plus some to keep at home) so I made another half-batch with unsalted almonds. I mixed them all up together and they were outrageously yummy!
One quick note about making the caramel. I was a little nervous about making this for the first time without a specific temperature in the instructions. I started with a candy thermometer and it ran up to about 260 degrees before I pulled it out of the pot. I then decided to let it get a little darker brown before continuing, so I’m guessing that it probably got up to 270 before I added the baking soda. For the second batch, I left the thermometer out completely and just used my judgment. Both batches came out great!