Cacao nib caramel corn recipe

Step by Step

Step 1

Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside. In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat.

Step 2

Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days.

Ingredient

Kosher salt

2 teaspoons 2 teaspoons
Unsalted butter

5 tablespoons 5 tablespoons
Brown sugar

1 cup 1 cup
Cacao nibs

1 tablespoon 0.5 fl. ozs
Bean

2 vanilla 2 vanilla
Popcorn kernels

2 cup 2 cup
Dark corn syrup

3 ounces 3 ounces

Cacao nib caramel corn recipe

Step by Step

Step 1

Step 2

Ingredient

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