Sticky Fingers? Fortunately we're not talking about thieves. We're talking about sticky fingers you can't stop licking after you've finished a bowl of these cinnamon-and-caramel-infused treats.
Caramel Popcorn with Aromatic Bitters
- 1/2 Cup Popcorn Kernels
- 1 1/2 Cup Brown Sugar
- 1 1/2 Sticks Butter (we don’t mind using Salted here. Use Unsalted if you’d like)
- 1/4 Cup Light Corn Syrup + 2 Tablespoons
- 1 Teaspoon Kosher Salt
- 1 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- 3 Teaspoons Hella Bitters Aromatic Bitters
- 1/2 Teaspoon Baking Soda
- 1/2-1 Cup Chopped Pecans (Or your favorite nut)
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Start by popping your corn. Follow your label instructions for best results.
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Chop your pecans and we can start the caramel.
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Heat your oven to 250° and coat a large baking dish with butter or nonstick foil.
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Add the popcorn and chopped pecans and set the dish to the side.
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Over medium heat, add the corn syrup, brown sugar and salt to a saucepan. Bring these ingredients to a boil and cook for 5 minutes while stirring. Reduce heat slightly and cook for another 3 minutes.
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Remove the caramel from the heat and whisk in the Aromatic Bitters, vanilla, cinnamon and baking soda. Whisk for about 15 seconds until there’s a light foam. Immediately add the caramel to the popcorn and pecans, mixing thoroughly to coat and spread the popcorn into an even layer.
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Bake for 45 minutes, turning the popcorn over every 15 minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites.
