Tandra Watkins, Pastry Chef
Ashley's Restaurant @ The Capital Hotel
1 bag of plain microwave popcorn, popped (or 4 cups of popped corn)
1 cup of toasted mixed nuts, whatever you like
1 3/4 cups granulated sugar
2 Tablespoons of water
2 Tablespoons unsalted butter
1 teaspoon salt
1 tsp baking soda
- Place the popped popcorn and nuts in a bowl that has been buttered or sprayed with vegetable oil and set aside. Line a sheet pan with aluminum foil or parchment paper.
- Place the sugar in a saucepan and add the water and mix them both together.
- Next add the butter and salt and cook the mixture over high heat, swirling occasionally to keep the sugar from burning on the bottom of the pan. Once the sugar is melted and is a light amber color, remove the pan from the heat and stir in the baking soda. Do this quickly, but be sure to mix it in well.
- Immediately pour the hot caramel evenly over the popcorn and quickly but carefully mix together making sure that it is all coated with the caramel. Cool and store in an air-tight container at room temperature up to 2 days.