Caramel Corn with Smoked Peanuts
 
DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.
Ingredients
  • Smoked popcorn
  • ¼ cup light corn syrup
  • 1⅓ cups sugar
  • ¾ tsp baking soda
  • 4 Tbsp (1/2 stick) unsalted butter, cut into small pieces
  • 1 cup smoked Spanish peanuts
  • ¾ Tbsp fleur de sel
Instructions
  1. Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
  2. Place popped popcorn in the prepared bowl, discarding any unpopped kernels.
  3. In a large deep pot over moderately high heat, combine the corn syrup, sugar, and ⅛ cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes.
  4. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point—continuous stirring will help the foaming subside.)
  5. Working quickly, pour the caramel over the popcorn and add the peanuts, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel.
  6. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces.
Recipe by Bistro OneSix at https://bistroonesix.com/smoked-caramel-corn-ice-cream/