Spicy Kajun Caramel Corn
Prep Time: 30 minutes (Ready in 1 hour 45 minutes)
16 cups popped popcorn 1-1/2 cups firmly packed brown sugar
1/2 cup unsalted butter
2/3 cup light corn syrup
1 teaspoon lemon juice
2-1/2 teaspoons dried Cajun seasoning
¥1/2 teaspoon baking soda
Heat oven to 200° F. Place popcorn in large roasting pan.
 In heavy medium saucepan, combine brown sugar, butter, corn syrup and lemon juice; mix well. Bring to a boil over medium high heat, stirring constantly. Wash down sides of saucepan with pastry brush dipped in cold water to remove any sugar crystals clinging to sides of pan. Boil until mixture reaches 260°F. (hard-ball stage), stirring frequently.
Remove saucepan from heat. Quickly stir in 2 teaspoons of the Cajun seasoning and the baking soda until thoroughly combined. Immediately pour over popcorn, stirring to coat popcorn. Bake at 200°F. for 1 hour, stirring every 20 minutes.
Remove pan from oven. Sprinkle top of popcorn with 1/4 teaspoon of remaining Cajun seasoning. Turn popcorn over onto large sheet of waxed paper. Sprinkle with remaining 1/4 teaspoon Cajun seasoning. Cool 15 minutes. Break into pieces. Store in tightly covered container.
16 (1-cup) servings
HIGH ALTITUDE (ABOVE 3500 FEET): Boil caramel mixture until it reaches 250°F., stirring frequently.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 Cup
Calories 225 Calories from Fat 100 % DAILY VALUE
Total Fat
11 q
17% Saturated
4 q
20% Cholesterol
15 mq
5% Sodium
170 mq
7%
Total Carbohydrate
32 q
11%
Dietary Fiber
1 9
4%
Sugars
23 g
Protein
1  9
Vitamin A
8%
Vitamin C 0%
Calcium
2%
Iron 4%
COOK'S NOTES 
Kitchen Tips
For easy cleanup, use a large disposable foil-roasting pan to prepare this recipe. Just toss the pan when finished.
After the sugar syrup comes to a boil, wash down the sides of the pan with a pastry brush dipped in water to remove any remaining sugar crystals. This prevents the syrup from re-crystallizing when it is poured from the pan.
If you don't have a candy thermometer and want to test the syrup to see if it has reached the hard ball stage, let a drop of syrup fall into a small glass of cold water. Immediately feel the ball; it should be hard but ever so slightly flexible.
T>
Make-Ahead Tip
Prepare the caramel corn a day in advance. Seal it in an airtight plastic container until serving.
DIETARY EXCHANGES: 1 Starch, 1 Fruit, 2 Fat OR 2 Carbohydrate, 2 Fat
Casual Appetizers 33