Orange Fennel Caramel Corn with Pistachio Nuts

This caramel corn is buttery and sweet with bright flavor accents of orange and fennel. A perfectly irresistible snack that is familiar and adventurous at the same time.

Special equipment needed: candy thermometer

Yield: about 15 cups

½ cup popcorn kernels, popped using your preferred method
½ cup (4 oz.) unsalted butter
1 cup granulated sugar
½ cup brown sugar
½ cup corn syrup
zest from 1 medium orange
1 ½ tsp sea salt
½ tsp baking soda
2 tsp fennel seeds, whole
1 cup pistachio nuts, toasted

To sort popped corn and remove any un-popped kernels, transfer the popped corn by handfuls into a clean bowl leaving behind all un-popped kernels. Set aside.

In a small bowl combine the salt, fennel seeds, and baking soda. Stir to combine and set aside. Have the pistachio nuts pre-measured and set aside.

In a large (6 qt) stock pot or Dutch oven over medium heat, melt the butter and then add the sugars, corn syrup and orange zest. Stir to dissolve the sugar, but once the sugar dissolves, stop stirring and bring to a boil. Insert a candy thermometer and let the caramel cook until it reaches 300°F (about 8-10 minutes). While the caramel is cooking, use a pastry brush dipped in water to wash down any sugar crystals that have formed on the sidewalls of the pan. Have ready, two lightly greased heat-resistant (wood or silicone) mixing spoons or mixing spatulas and set out a large (11x17) rimmed sheet pan.

When the caramel reaches 300°F, remove from heat and using one of the greased spoons, stir in the baking soda and spice mix, then add the pistachios, stirring quickly to combine. Return the pan to the burner, set on the lowest heat setting, and mix in about 1/3 of the popped corn. Using two mixing spoons, work the popcorn into the caramel. Once the first addition of popcorn is mostly coated add the remaining popcorn. Work quickly and use a cutting motion to break up large clumps of popcorn. Keep stirring and cutting until the mixture is evenly coated. It gets slightly difficult to stir, but keep working to get a nice even coating. As soon as the popcorn is nicely coated, turn it out onto a sheet pan and continue to break up large clumps. Within a few minutes it will be cool enough to break the clumps into nice bite-sized pieces by hand. Store in an airtight container.