Sweet-and-Spicy Harissa Popcorn

Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.


Vegetable cooking spray
Parchment paper
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup dry-roasted peanuts
3/4 cup sugar
2 to 3 Tbsp. Harissa Hot Sauce
3 Tbsp. unsalted butter, cut into pieces
1/2 tsp. baking soda


1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn and peanuts to bowl.
2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10 to 12 minutes.
3. Remove from heat; stir in Harissa Hot Sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in baking soda. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn mixture and toss with 2 large spoons to coat.
4. Spread out popcorn mixture on prepared baking sheet and bake, mixing once to coat popcorn mixture, until dry, 15 to 20 minutes. Let cool.