Salted Whiskey Caramel Corn - An Easy Sweet Treat!

Thursday, February 27, 2014

Carrie Vibert is the poet behind Poet in the Pantry. A mom on a mission to find bliss in the kitchen, she has been combining rhyme with reason for taste bud pleasing since 2010, when she began marrying her love for food with her passion for writing. It has been a delicious journey ever since.

Salted Whiskey Caramel Corn

Salted Whiskey Caramel Corn (1)

Caramel corn seems like a delight reserved for visits to local fairs and festivals, but I have a secret to share with you–it’s really easy to make at home, too! Whether for gift-giving or late-night snacking, in no time you’ll be chowing down on this easy sweet treat. And making more and more and more!

Salted Whiskey Caramel Corn (2)

 

Salted Whiskey Caramel Corn
Prep:  15 minutes
Cook:  55 minutes
Serves:  8
Ingredients:
  • 1/2 cup popcorn kernels
  • 2 tablespoons coconut oil
  • 1 cup pecan halves
  • 3/4 cup (12 tablespoons) Kerrygold Unsalted Butter
  • 1 cup light brown sugar, lightly packed
  • 1/4 cup light corn syrup
  • 3/4 teaspoon flaky sea salt (Maldon is a good one)
  • 1 teaspoon vanilla extract
  • 3 tablespoons Irish whiskey
  • 1 teaspoon baking soda
Directions:

Pop your corn however you prefer to get about 10 cups of popped corn. I have one of those Whirly Pop things that has a hand crank to help toss the kernels around inside so the heat is more evenly distributed, so I added the coconut oil and popcorn kernels to that and popped my corn. Dump popped corn into a large, heat- resistant bowl, add the pecans, and set aside.

Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.

In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.

Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.

Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.

Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.

Stir until smooth, then quickly pour over the popcorn and pecans.

Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.

Bake for about 30-45 minutes, or until it has reached desired dryness. Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.

Store in air-tight containers for up to 3 days.

Notes:
I referred to food52 and allrecipes for advice on the method for this recipe.

 

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