Chile & Pistachio Caramel Corn

Do you want the good news first or the bad news? Right you are, let’s kick off with the good. The good news is that popcorn is a high fiber snack that will fill you up and put a smile on the face (unless you’re a total curmudgeon with no friends and a black cloud over your head).

The bad news, is that medical science has yet to find any nutritional benefit to coating the above mentioned popcorn with butter and sugar. And trust me, they’ve tried. How many randomized medical trials have failed to find a link between caramel corn and a long and healthy lifespan? (We don’t actually know the answer to this but do let us know, if you do)

But living to 100, isn’t all it’s cracked up, is it? So relax, kick back and make a batch of caramel corn. It will take you back to the state fair you went to as a kid and give you a big ole rush of nostalgia. You’ll end up looking for that stuffed animal you won as a kid, then remember that your dog ate it. Guess that goes under the bad news category too but not a lot we can do about that.

1 Package Red Chile Popped Popcorn

¾ cup brown sugar

3 Tbsp corn syrup

6 Tbsp butter

Scant ¼ tsp baking soda

½ cup chopped pistachios

Preheat oven to 250°F

Spray a baking sheet with vegetable oil spray. Place the popcorn on the tray.

In a saucepan, heat the butter, brown sugar and corn syrup. Simmer for five minutes – don’t stir it, just let it do its thing. Remove from the heat and stir in the baking soda. It will puff up and look impressive. Pour oven the popcorn, stir quickly to coat and then sprinkle the pistachios on top and stir again. Place in the oven and bake for around 45 minutes – stirring occasionally to ensure the kernels are evenly coated.

Spray a sheet of aluminium foil with some vegetable spray. Turn the popped corn onto the foil and allow to cool – breaking up any chunks. Store in a container, if you haven’t eaten the entire trayful of caramel corn first.

2 thoughts on “Chile & Pistachio Caramel Corn

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