Ingredients
Scale
- 6 heaping cups popped plain popcorn
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground harissa
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into chunks
- 2/3 cup lightly packed light brown sugar
- 3 tablespoons honey
Instructions
- Oil a large bowl with cooking spray and toss in the popped popcorn.
- In a small bowl, whisk together the baking soda, salt, cinnamon, and harissa.
- In a medium saucepan over medium heat, stir together the butter, sugar, and honey and bring to a boil. Cook, stirring frequently, for about 5 minutes, until the color is light mahogany. Remove the mixture from the heat and stir in the baking soda and spice mixture. The caramel will bubble up furiously, stir just as furiously to evenly incorporate everything.
- Pour the caramel over the popcorn.
- Working with a heatproof spatula, turn the popcorn around for a few minutes, spreading the caramel as evenly as possible. You won’t get a perfectly even caramel coating, but you’ll come close.
- The popcorn is ready to eat as soon as it cools, or it can be crisped in the oven.
- To crisp, preheat the oven to 250 degrees F. Scrape the popcorn onto a parchment lined packing sheet and spread into an even layer. Bake for 1 hour, turning every 20 minutes to make sure nothing sticks and everything is evenly baked.
- Remove popcorn from the oven and let it cool on the baking sheet.
- The popcorn will keep in a plastic bag or sealed container for a few good days.