Ingredients
1 ¼ cups sugar
5 Tbsp unsalted butter, cut into bits
½ cup coarsely chopped pecans, toasted in a 350 degree oven for 4-5 minutes (watch carefully so they don’t burn)
½ tsp cider vinegar
¼ tsp salt
8 cups plain popped popcorn
cayenne pepper to taste, if desired
Directions
Oil a 9” square baking pan.
In a wide heavy pot (at least 4 quarts), add the sugar and stir over medium heat so that it melts evenly.
Stop stirring and cook, swirling pot occasionally until sugar becomes a deep golden caramel (watch carefully so it doesn’t burn).
Reduce heat to low. Stir in butter, pecans, cider vinegar and salt. When butter is almost melted, add popcorn and stir to coat.
Quickly press mixture in baking pan with spatula or using wax-paper to guide pressing the popcorn into the pan. Mixture will be very hot and sticky, work as quickly as you can.
Cool completely before cutting or breaking into pieces.
(Click to visit Epicurious for the original recipe.)
4 Comments
So happy you enjoyed your time. Will be visiting in mid January and hitting some of your favorite spots. Reading your blog is always a treat! Thanks!
A special thanks to two special people- you and Kelley – for steering us to some great sites in Austin. You did not lead us astray, on the contrary, everything you recommended was great. And it was a special bonus getting to meet the wonderful Kelley (and co.)..
You can make anyplace exciting!!
Awww, thanks Sharon! We’ve been to some exotic places together. Austin isn’t quite Bhutan or Transylvania, or the old section of New Delhi, but it holds it own, especially in the food department.