Greetings from Vegas!! Pete and I are meeting friends down here for some ultimate escapism. Stuff is just too stressful in the world and we decided to split for a long weekend and hide from reality for the next few days. So here I am on a Thursday afternoon wrapped in a fluffy robe eating jumbo salted cashews from the mini bar and writing this while Pete watches Kevin Hart standup. I like this break from reality.
OK, I have not forgotten that it is Superbowl weekend!! (Who are you guys rooting for?)
And I have the best snack ever for you! I made this on King 5 news last fall, but I can’t believe I have not posted this here. Caramel Corn flavored with beer and just a little bit spicy- the best, most addictive crunchy snack ever.
The beer really adds so much flavor, so you have to remember that like when you are cooking with wine that you will reduce, you better the like the flavor of the beer you use as it will only get stronger when it cooks down! But a yummy beer combined with the coconut oil, brown sugar and cayenne pepper. Well I am drooling.
I hope you guys have a great weekend and enjoy the superbowl, or if you aren’t down with these two teams, then at least you can enjoy all of the awesome comfort food! I know I am going to be having the best weekend I can- follow along on insta-stories to see what I am up to!
- 1 12-ounce beer (I used gluten free)
- ½ cup coconut oil
- ½ cup corn syrup
- 1 cup brown sugar, packed
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt
- 12 cups popcorn
- Preheat the oven to 300F and prepare a sheet pan with parchment or a silpat.
- In a large pot add the beer and simmer over medium-high heat until it has reduced to ½ cup.
- To the pot with the reduced beer, add the oil, corn syrup, brown sugar, cayenne and salt and whisk together until smooth. Simmer over medium heat for 3-4 minutes until thickened and then turn the heat off and add the 12 cups of popcorn to the pot and start tossing the popcorn to coat with a spatula.
- When the popcorn is all coated, transfer it to the prepared sheet pan and spread it out. Bake for 20 minutes, stirring it well at the 10 minute mark.
- Let the popcorn cool slightly and then break into chunks. Serve immediately or store in an airtight container.
Print Recipe
I want to eat this caramel by the handfuls!
Looks tasty!
Heather! This popcorn sounds wonderful! Have a great time in Vegas 🙂
Thanks Marla!