© Lucas Allen
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 20 cups

Salty, sweet and amazingly crisp, this caramel-coated popcorn gets a hit of spice from the adobo sauce in canned chipotles. Slideshow: More Make-Ahead Snacks

How to Make It

Step 1    

Lightly coat a large bowl and 2 large rimmed baking sheets with oil. In a large saucepan, combine the 3 tablespoons of oil and the popping corn. Cover and cook over moderate heat until the corn starts to pop. Shake the pan and cook until the corn stops popping, about 5 minutes. Transfer the popcorn to the prepared bowl.

Step 2    

In a small bowl, whisk the baking soda with the adobo sauce. In a large saucepan, combine the sugar with the butter, salt and 1/2 cup of water and bring to a boil, stirring until the sugar dissolves. Boil over moderate heat without stirring until a golden caramel forms, about 13 minutes. Remove from the heat and stir in the adobo mixture; the syrup will foam. Immediately drizzle the hot caramel over the popcorn and, using 2 greased spoons, toss to coat. Spread the caramel corn on the prepared baking sheets in an even layer and let cool completely before serving.

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