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)
Start by popping your corn. Follow your label instructions for best results.
Chop your pecans and we can start the caramel.
Heat your oven to 250° and coat a large baking dish with butter or nonstick foil.
Add the popcorn and chopped pecans and set the dish to the side.
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.
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.
Bake for 45 minutes, turning the popcorn over every 15 minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites.