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spicy caramel popcorn
- That said, you might want to dial back both the spice and the salt a little, which is why I include the amounts in a range below. For example, DeMasco suggests using 1 1/2 tablespoons of Kosher salt, I used coarse sea salt instead, which is actually a little less salty, and still found the end result to be
- salty. It is harder to advise you on cayenne levels, as the amount you want to use will hinge on two factors: how much heat your jar of cayenne packs and how much heat you like in your food. The last time you used the suggested amount in a recipe, did it blow the roof of your mouth off, despite the fact that you actually like food with a kick? Mine has, many times, so I measured conservatively.
- Nonstick cooking spray or vegetable oil
- 3 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 2 cups salted peanuts (optional)
- 1 1/2 teaspoons baking soda
- 1/4 to 3/4 teaspoon cayenne pepper (see Note)
- 3 cups sugar
- 3 tablespoons unsalted butter
- 1 to 1 1/2 tablespoons kosher or coarse sea salt (see Note)
Directions:View on Smitten Kitchen
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