Making the candied peanuts was quick and easy, and they can be made in advance and stored at room temperature. You don’t want to walk away from the stove though. They need to be stirred and the heat may need to be turned down to prevent burning. Unsalted peanuts were mixed with coconut milk, dark brown sugar, finely chopped lime leaf, salt, and ground cayenne. The mixture was transferred to a saute pan and cooked over high heat for almost two minutes before stirring while continuing to cook for another five minutes or so. The nuts were then spread on a baking sheet and left to cool and crisp. Next, big pieces of shredded coconut were toasted in the oven while popcorn was popped. The popcorn, coconut, and candied peanuts were combined in a large mixing bowl. To make the caramel, butter, brown sugar, and corn syrup were combined in a saucepan and cooked while stirring until it reached 255 degrees F. Off the heat, salt, baking soda, cumin seeds, mustard seeds, turmeric, mace, paprika, cayenne, and cinnamon were added. The curry caramel was poured over and mixed into the popcorn mixture. Last, the caramel corn was spread on two baking sheets and baked for an hour at 250 degrees F and was stirred every twenty minutes.
As I wasn’t able to stop eating this caramel corn, I noticed that one bite would seem sweet while the next seemed a little hot from the cayenne. Then, I’d notice the other spices more in the following bite before the sweet flavor returned again. It made it very hard to step away from the bowl of caramel corn. I think it will work just as well as my usual, simply salted popcorn in the recipe above with the couch and tv.
I am a member of the Amazon Affiliate Program.