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JAMMIN’ CARAMEL-JERK POPCORN

SERVES 8

WHEN I THINK OF CRAVINGS, the first thought that comes to mind is something that hits both the sweet and salty notes. This popcorn packs a bit of heat too, thanks to my homemade Jerk Seasoning and a good pinch of cayenne (there is already cayenne in the jerk seasoning, but I like a little extra). One of the first times I made this I included Spiked Jerk Seasoning and left it out on the counter. Wouldn’t you know a friend went crazy on it (because it’s so very delicious and you just can’t stop eating it!) and ate about four servings—good thing he had a high tolerance for THC! If you’re thinking of making this with CannaButter or Herb-spiked seasoning, I recommend preportioning the popcorn into bowls or bags because we all know how compulsive eating salty-sweet popcorn can be, and when it comes to edibles, portion control is key!

16 cups popped popcorn (from ½ cup kernels if making homemade)

1 stick plus 2 tablespoons (5 ounces) unsalted butter

½ cup lightly packed light brown sugar

¼ cup granulated cane sugar

Flaky sea salt

⅓ cup half-and-half or cream

1½ tablespoons Jerk Seasoning

¼ to ½ teaspoon cayenne pepper

¼ teaspoon baking soda

Finely grated zest of 2 limes

  1. Adjust one oven rack in the upper third of the oven and another in the lower third and preheat the oven to 250°F. Line 2 rimmed baking sheets with parchment paper. Place the popcorn in a large heatproof bowl.
  2. Melt the butter in a medium saucepan over medium heat. Stir in both sugars and increase the heat to medium-high, stirring constantly. Once the mixture starts to bubble and boil, add a few pinches of salt and 3 tablespoons water. Cook, stirring constantly (scrape the bottom and into the corners of the pan too so nothing burns), until smoke comes off the sugar, about 3 minutes. Remove from the heat and immediately pour in the half-and-half, jerk seasoning, cayenne, baking soda, and lime zest (the caramel will foam up thanks to the baking soda—don’t worry, that’s totally normal).
  3. Pour the caramel over the popcorn while stirring with a heat-resistant spatula. Once it is evenly coated, divide it between the baking sheets.
  4. Sprinkle the popcorn with a few generous pinches of flaky salt. Bake, stirring every 15 minutes, for 25 minutes. Switch the pans from top to bottom to top and continue baking and stirring until it is glossy and crisp, about 20 minutes longer. Remove from the oven, cool completely, and store in an airtight container for up to 1 week.