Crackersnacks from Katie Button
makes 7 cups
1/4 cup plus 2 Tablespoons canola oil
1/4 cup popcorn kernels
1 cup salted roasted peanuts
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon sweet smoked paprika
pinch of cayenne
1 cup plus 2 Tablespoons sugar
1 1/2 teaspoons kosher salt
In a medium saucepan, heat 2 Tablespoons of the oil until shimmering. Add the popcorn kernels, cover and shake the saucepan to coat the kernels with oil. Cook over moderate heat until the popping slows to 3 seconds between pops. remove from the heat and wait 30 seconds to allow remaining kernels to pop. Pour the popcorn into a large bowl. Add the peanuts, cumin, cinnamon, paprika and cayenne and toss well to coat the popcorn.
Line a baking sheet with parchment paper. In a medium saucepan, combine the remaining 1/4 cup of oil with the sugar, salt and 1/4 cup of water and bring to a boil, stirring to dissolve the sugar. Cook over moderately low heat, stirring occasionally, until a light amber caramel forms, about 10-15 minutes. Immediately pouf the caramel over the popcorn and toss quickly with spoons to evenly coat the popcorn and the nuts. Spread the popcorn mixture on the baking sheet in an even layer and let cool completely. Break into bite-size pieces.
Make Ahead: Katie says the caramel corn can be stored in an airtight container at room temperature for up to 1 week. I would recommend eating it within a few days though. You’ll want to!