Palm Sugar Caramel Corn with Pecans
In an assay at perfection, a pecan stands proud amid conquered caramel corn [Photo credit: Alex Paternostro]
by Seth Paternostro
October 31, 2021
When I was a Boy Scout, I sold popcorn door-to-door one summer to the sympathetic senior citizens who lived within three blocks of my house. The fishing pole I earned for my efforts was entertaining, although peddling stale popcorn at inflated prices was simply a losing proposition. Everyone wanted the Girl Scout cookies outside the local dispensary, and who can blame them? While specialty popcorn still makes an appearance in department stores every holiday season, avoid the tins, and discover a caramel corn to enjoy with every puff.
Serves 8
Total time
20 minutes
Equipment:
5-quart pot with lid, small saucepan, silicone spatula, measuring cups and spoons, large stainless steel mixing bowl, baking sheet, oven mitts or kitchen towels, digital thermometer
Tableware:
small bowls
Ingredients
⅓ cup corn kernels
½ cup roasted and salted pecans
1 stick unsalted butter, plus as needed
1 cup palm sugar
1 tsp vanilla extract
1 tsp buttermilk
¼ tsp baking soda
¾ tsp fine sea salt
Neutral oil, as needed
Instructions
Set out all equipment and ingredients.
Place the pot over medium-high heat.
Butter the mixing bowl and baking sheet.
When the pot is very hot, pour in enough oil to lightly coat the bottom. As soon as the oil shimmers, add the corn kernels, and immediately cover.
Holding the top down firmly, shake the pan until you no longer hear popping.
Turn the heat off, continue to hold the lid down for 10 seconds, then release.
Pour the popcorn into the buttered bowl, pick out any unpopped or burnt kernels, and toss with ½ tsp salt. Scatter the pecans over the popcorn.
Place the small saucepan over medium heat, melt the butter, then stir in the palm sugar and ¼ tsp salt until dissolved.
Bring to a boil, stop stirring, and cook until 290°F.
Take off the heat, and mix in the vanilla extract, buttermilk, and baking soda. It will bubble rather vigorously.
Immediately pour the caramel over the popcorn and pecans, and gently turn to coat with a silicone spatula, working quickly. Try not to break up the popcorn.
When evenly coated, pour the popcorn out on the baking sheet, and spread apart in a single layer.
Allow to fully cool.
Eat. Savor. Floss.
NUTRITION FACTS:
Calories 231 Total Fat 17.3g (22%) Saturated Fat 7.8g (39%) Cholesterol 30mg (10%) Sodium 329mg (14%) Total Carbohydrate 19.6g (7%) Dietary Fiber 0.8g (3%) Total Sugars 18.2g Protein 0.9g Vitamin D 8mcg (40%) Calcium 24mg (2%) Iron 0mg (2%) Potassium 66mg (1%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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