Wednesday, July 6, 2016

Barbecue Chicken Salt Caramel Popcorn

Alrighty friends. I came up with this idea early on in this challenge (even before we received the Jada Foods Chicken Salt Seasoning samples) and I’ve refused to let it beat me. This was a tough challenge! But, I think I made it tough on myself with my hair-brained idea to make a sweet-n-savory Barbecue Chicken Salt caramel popcorn. Yes…you read that right. CRAZY! I know, I know, I know. But, that’s what just kept screaming at me in my head. So rather than doing something safe and, well, normal, I opted for something weird and a little upside down. My thought was that barbecue has sweet elements in it (molasses, brown sugar) and smoky flavor too. These flavors are meant to be together…like beans and rice, like peas and carrots, like peanut butter and maple syrup…right? It’s fate. So, if you’re into weird and upside down, you’re gonna love this! Honestly, we can’t stop eating it in my house! We may need an intervention.

Barbecue Chicken Salt Caramel Popcorn
by Maryjo
Adapted from Classic Caramel Corn by Karo on

9 cups Skinny Pop popcorn (pre-popped plain popcorn)
4 ounces unsalted butter
1 cup brown sugar
1/2 cup Karo light corn syrup
1/2 teaspoon baking soda
1 Tablespoon Barbeque Chicken Salt (plus additional shaken onto popcorn)
1 Tablespoon liquid smoke
2 ounces roasted, unsalted pistachios

Preheat your oven to 250°F. Place the popcorn onto a 13 x 18 baking sheet and warm in the oven while you prepare the caramel (heating the pre-popped corn will help to take any possible moisture out).

In a medium saucepan, melt the butter, corn syrup, and brown sugar on medium-high heat, stirring constantly, until the sugar is dissolved. Bring the sugar mixture to a low boil and let it boil for
5 minutes without stirring.

While the caramel is cooking, remove the popcorn from the oven and put into a large heatproof bowl. Add the pistachios to the popcorn.

After five minutes, remove the caramel from heat. Add the baking soda, Barbecue Chicken Salt and the liquid smoke to the caramel and whisk together until well-blended (about 20 seconds). Pour the caramel over the popcorn and pistachios and stir to cover well with the caramel mixture. Spread onto a baking sheet, shake additional Barbecue Chicken Salt over the popcorn and bake for 15 minutes. Stir the popcorn, shake additional Barbecue Chicken Salt flavor on top of the popcorn and bake for another 15 minutes. Stir the popcorn again, shake additional Barbecue Chicken Salt flavor on top and bake for a final 15 minutes. Remove from oven, separate popcorn into smaller bite-sized pieces, and let cool. Serve!

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