Recipe: Caramel corn with pine nuts and piment d’espelette

Spicy variation

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.