Spiced Caramel Corn

Page 174

Cuisine: North American | Course Type: Desserts

(3 reviews)

Tags:

Recipe Review

YUM! I did not have the rice syrup and used Barley Malt Syrup instead - definitely a more assertive flavor (I used less than the 1/2 cup) but delicious none the less. Faintly reminiscent of Cracker Jacks (probably due to the substitution). Used almonds, peanuts and cashews. It's not easy, but wait for the caramel corn to cool a bit - it gets "drier" and less sticky and the spices really come through. Will experiment with other spices and nuts in the near future.

(0) useful  

Comments

Login or register to add your own comments.