Spicy caramel popcorn with peanut M&M’s

This recipe for spicy caramel popcorn is one of Drizzle & Drips’s favourites from her
cookbook sweet and turns ordinary popcorn into something special, worthy of a party and
worthy of DATE NIGHT. The spice is mild enough to give it an exciting
flavour edge, but still suitable for children.

“I didn’t think this spicy caramel popcorn recipe could be improved upon, until I added nutty M&M’s to the mix” says cookbook author and food stylist, Sam Linsell from Drizzle & Dip.

What You’ll Need

150g corn kernels

15 ml coconut oil, or any other neutral oil

5 ml ground cumin

5 ml ground cinnamon

3 ml paprika

5 ml salt

3 ml bicarbonate of soda

325 g butter

300 g granulated white sugar

30 ml golden syrup

5 ml vanilla extract

1 cup or a 128 bag of Limited edition peanut & hazelnut M&M’s

Method:

  1. Preheat the oven to 120 °C. Line a baking tray with silicone or baking paper.
  2. Make the popcorn any way that you prefer. (I like to use a large skillet with a glass lid.) Transfer the popcorn to a large, deep bowl; it should only half fill the bowl, allowing space to toss the sauce.
  3. Mix all the spices and bicarbonate of soda together.
  4. In a medium-size, heavy-based pot bring the butter, sugar, and syrup to the boil. Continue to let it bubble, stirring continuously, until the mixture turns golden-brown and reaches the hard crack stage of 155 °C. Add the vanilla extract and spice mix and stir vigorously for a few seconds, then remove from the heat. Pour the hot caramel over the popcorn and toss to coat.
  5. Spread the caramel-covered popcorn evenly on the prepared baking tray and bake for 15 minutes. Remove it from the oven and toss to ensure it’s evenly coated. Return it to the oven for a further 15 minutes, then remove, toss again and leave to cool.
  6. Once cool, break it up and serve in a bowl with the M&M’s. Store in an airtight container to preserve.

Spicy caramel popcorn with peanut M&M’s