I was going to make toffee popcorn anyway, but then I thought, "Toffee popcorn bakes at 250 for 1 hour. That's perfect for the smoker!" Well, it melted people's faces off in a good way. The Cha-cha Lima popcorn was the best thing I've ever tasted, but some liked the Iowa Nice Spice better. I didn't try Coco Corazón yet.
10-20 cups of popcorn*
1/2 cup of butter
1 cup Cha-cha Lima or Iowa Nice Spice
(that's 1/2 lb—it's on the website for $10)
1/2 cup corn syrup
1/2 tsp salt or Smoke Licker
1/4 tsp baking soda
Foil trays that will fit in your smoker
Wood chips of your choice
Heat smoker to 250. Poke several small holes in the bottom of the trays. I used a corn cob holder. Put popcorn in a big bowl. *The original recipe called for 10 cups, but I stretched one batch to 16 cups, and another to 20 cups. There was plenty of flavor, and the popcorn was well-covered on both batches. So for smothered super-candy popcorn, use 10 cups. If a lighter glaze is OK, this recipe stretches to 20 cups. Melt the butter, sugar, corn syrup & salt together, stirring constantly, until it bubbles when you stop stirring. Stir in baking soda. Pour over the popcorn and stir until everything's covered. Scoop popcorn into the foil trays (don't pack the trays—you want space for the smoke to do its thing) and load the wood. I used apple wood for the Iowa Nice, and cherry for Cha-cha—though I wish I'd had mesquite. Smoke 1/2 hour. Take the trays out and toss/break up the popcorn, and return to the smoker for 1/2 hour. I only did one pass of smoke, but if you like it super smokey, go nuts and give it another blast after 1/2 hour.