Spiced Caramel Corn

Page 174

Cuisine: North American | Course Type: Desserts

(3 reviews)

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Recipe Reviews

YUM! I did not have the rice syrup and used Barley Malt Syrup instead - definitely a more assertive flavor (I used less than the 1/2 cup) but delicious none the less. Faintly reminiscent of Cracker Jacks (probably due to the substitution). Used almonds, peanuts and cashews. It's not easy, but wait for the caramel corn to cool a bit - it gets "drier" and less sticky and the spices really come through. Will experiment with other spices and nuts in the near future.

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Really good interesting caramel corn. Now that I'm thinking about it, I should make it again sometime soon.

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