Tuesday, May 7, 2013


BOURBON SPIKED CARAMEL CORN
 

Yes, you read that correctly, BOURBON spiked caramel corn. The sweetness of the bourbon along with the caramelized brown sugar... let's go there for a moment...


Caramel corn for grown ups, although kids like it too and the alcohol is cooked out.


Bourbon-Spiked Caramel Corn

16 cups

 

16 cups air-popped popcorn (I do two batches of popcorn in the hot-air popper)

1 cup light brown sugar

8 Tablespoons butter

3 Tablespoons honey

2 Tablespoons light corn syrup

½ teaspoons salt

1/2 teaspoon baking soda

2 Tablespoons bourbon (I use Maker's Mark)

 

·        Preheat oven to 250

·        Pop corn (hot air method is really the best, we're eventually going to dry this madness, so start with dry)

·        Combine brown sugar with butter, hone, corn syrup and salt and bring to a boil, stirring until sugar is dissolved

·        Boil over moderate heat for 4 minutes

·        Remove from heat and stir in baking soda and bourbon (it will bubble up)

·        Pour hot syrup over the popcorn and toss to coat

·        Spread popcorn on 2 silpat lined sheets and bake for about 1 hour, stirring occasionally

·        Turn off the oven, open the oven door and let popcorn cool completely
 
 
Chocolate coated caramel corn:
 
Melt 10 ounces of chocolate in a bowl set over simmering water. Drizzle chocolate over caramel corn. Allow to set up in the refrigerator for at least an hour. Tempered chocolate would be great. You'll have to take a tempering lesson from me though.
 
 

Ready? GO!

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