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Lavender Caramel Popcorn

Combine heavy cream and cooking lavender in a small bowl, cover and refrigerate for 4-6 hours (or overnight) Preheat the oven to 300 degrees. Cover a baking sheet with the popcorn and set aside. Strain the lavender from the heavy cream and set the heavy cream aside for now unrefrigerated. Combine sugar and corn syrup in a heavy pan over medium high heat. Using a wooden spoon, stir it a few times t. . .

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Servings: 8

Prep Time: 06:00

Cook Time: 01:00

Main Ingredients

1/3 cup heavy cream

2 tablespoons dried cooking lavender

10 cups popcorn

1 cup granulated sugar

1/4 cup light corn syrup

1/4 teaspoon salt

Preparation

1Combine heavy cream and cooking lavender in a small bowl, cover and refrigerate for 4-6 hours (or overnight)

2Preheat the oven to 300 degrees. Cover a baking sheet with the popcorn and set aside. Strain the lavender from the heavy cream and set the heavy cream aside for now unrefrigerated.

3Combine sugar and corn syrup in a heavy pan over medium high heat. Using a wooden spoon, stir it a few times to evenly coat the sugar in the corn syrup and then let cook undisturbed until the color starts to change. Once the sugar has fully melted and the liquid turns a light shade of amber, use your wooden spoon to mix it up a few more times and make sure it is cooking evenly. Let the color deepen just a little bit more before removing the pan from the heat.

4Carefully pour heavy cream into caramel. The caramel will seize so use the wooden spoon to incorporate the heavy cream and return the caramel to an evenly smooth texture. Pour over the popcorn on the baking sheet. Try to cover as much of the popcorn as possible but don’t worry too much about it as it will spread when cooking.

5Cook the popcorn for about 45 minutes, stirring it every ~15 minutes to coat the popcorn. Let cool completely before storing in an airtight container.

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