Tuesday, December 25, 2012


1 stick butter
2 cups brown sugar
1 cup bbq sauce, ( I use Outta the Park, original)
1/2 cup corn syrup (optional, honey)
1/2 tsp ground ginger
1/2 tsp fresh jalepino, chopped
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2 cups almonds
5 quarts popped popcorn

1.  Preheat oven to 250 degrees F (95 degrees C).
2.  Place popcorn and almonds in a very large bowl. 
3.  In a medium saucepan over medium heat, melt butter. Stir in brown sugar, bbq sauce, corn syrup, ginger, jalepino and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
4.  Remove from heat and stir in soda and vanilla.
5.  Pour in a thin stream over popcorn, stirring to coat.
6.  Place in two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for 1 hour. 
7.  Remove from oven and let cool completely on cool surface, before breaking into pieces.

Note:  I use very large commercial cookie sheets.  Make sure to spread popcorn out very thin.  This way popcorn evenly bakes for sugar to caramelize. 

Note:  Optional: Add 1/2 tsp of Lemon Grass for different twist in flavor also.

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