How are we at week 7 already? No, seriously. How did that happen? All of the sudden I am thinking about Thanksgiving, and I swear that I just put away the Halloween costumes.
I was watching Unique Sweets on The Cooking Channel and saw this caramel corn featured. It comes from Prospect in San Fransisco. I have never been there before, but I had some cocoa nibs in the cabinet that I have never tried before and this was the perfect recipe to give them a spin. On their own, I am not a huge fan, but mixed with some caramel, I could eat them all day.
I took this caramel corn to a Halloween party and no one could stop eating it. They all knew that it was a little bit different, but no one could figure out why. It is like a grown up version of caramel corn. I really love making caramel corn, and it makes a great gift. It keeps in an airtight container for at least 5 days. I wouldn’t really know because it has never stuck around that long.
1/2 cup popcorn kernels
1 cup brown sugar
5 Tablespoons butter
1 1/2 teaspoons salt
1/3 cup dark corn syrup
1/2 vanilla bean, split and scraped
1 Tablespoon cocoa nibs
Pop the popcorn using the directions on the package. Put it in a large bowl and set aside. Put brown sugar, butter, salt, corn syrup, vanilla bean, and cocoa nibs in a medium saucepan.
Bring a boil over medium heat.
Pour over popcorn.
Toss to coat.
Line two baking sheets with parchment paper. Divide popcorn in half and bake in a 250 degree oven for one hour, stirring every 15 minutes. Cool, stirring again so it doesn’t all stick together.