Caramel Corn
© Tina Rupp

Caramel Corn


PS 7's, Washington, DC

Chef-owner Peter Smith's sweet, hazelnut-flecked popcorn is a riff on the bowls of nuts and popcorn that line so many bars.

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  1. 10 cups lightly salted plain popped popcorn
  2. 1/2 cup blanched hazelnuts, toasted and chopped
  3. 1/2 cup dark brown sugar
  4. 1/4 cup light corn syrup
  5. 2 tablespoons unsalted butter
  6. 1 teaspoon pure vanilla extract
  7. 1/2 teaspoon kosher salt
  8. 1/4 teaspoon baking soda
  9. Vegetable oil spray
  1. Preheat the oven to 350°. Line a large rimmed baking sheet with a silicone liner or buttered parchment paper. In a large bowl, mix the popcorn and chopped nuts. In a small saucepan, combine the sugar, corn syrup and butter and bring to a boil. Cook over moderately high heat for 2 minutes. Off the heat, whisk in the vanilla, salt and baking soda. Immediately pour the caramel over the popcorn and toss with a rubber spatula coated with vegetable oil spray.
  2. Spread the popcorn on the baking sheet and bake for 2 minutes; stir to coat. Repeat 3 more times, until the popcorn is evenly coated with caramel. Remove from the oven and stir until the caramel hardens, 5 minutes.Transfer to a bowl and serve.