Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Peanut Chili Caramel Corn
Smoky spice infused crisp popcorn, fragrant with butter and caramel, and served in a paper cone. The genius of this little snack is in its finish: chili...
Servings
14
14
Cuisine Type
- american
Day Part
- Snack
Menu Part
- Appetizer
Main Ingredient
- Nuts
Source: Executive chef Kenneth Thompson, The Memphis Country Club, Memphis, TN Courtesy of Southern Peanut Growers
Smoky spice infused crisp popcorn, fragrant with butter and caramel, and served in a paper cone. The genius of this little snack is in its finish: chili sauce and cayenne chase the familiar junk-food toffee and peanut butter flavors with a sly, savory heat.
Ingredients
3 tbsp. unpopped popcorn
1/2 cup light brown sugar
2 tbsp. light corn syrup
2 oz. unsalted butter
1 1/2 tsp. salt
1/4 tsp. vanilla extract
1/8 tsp. baking soda
1/4 cup creamy peanut butter
1/2 cup dry roasted peanuts
1 tbsp. black sesame seeds
1 tbsp. sambal chili sauce
1/2 tsp. granulated garlic
1/4 tsp. ground cayenne pepper
Steps
Pop popcorn and pour into large bowl.
In heavy saucepan, combine brown sugar, corn syrup, butter and salt. Cook over med.-high heat to 250°F, stirring constantly.
Remove mixture from heat and stir in vanilla and baking soda. Add peanut butter, peanuts, sesame seeds, chili sauce, garlic and cayenne; stir with whisk until all ingredients are incorporated.
Pour mixture evenly over popcorn and stir with a wooden spoon until popcorn is evenly coated.
Transfer coated popcorn to a lightly oiled sheet pan. Bake at 300°F for 5 min. Stir to separate popcorn; bake 5 min. longer.
Remove from oven, stir and cool to room temperature. Store in airtight container up to 1 week.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale)
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}