For caramel corn with pine nuts and piment d'espelette (ground Basque chile, available at gourmet stores), follow the basic recipe, combining the brown sugar, corn syrup, salt, baking soda and 1 1/2 teaspoons piment d'espelette in a heavy-bottomed saucepan. When tossing the caramel with the popped corn, substitute 2 cups toasted pine nuts for the peanuts, almonds and pecans before placing in the oven. Serve each portion of caramel corn with a lemon wedge, and squeeze a few drops of lemon on the caramel corn just before eating.
Recipe: Caramel corn with pine nuts and piment d'espelette
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