Photo by: Stock Food
Dark brown sugar: 1 cup
Unsalted butter: 1 stick (or 8 oz coconut oil)
Vanilla extract: 1tsp
Kosher salt: A good pinch
Maple syrup: 2 tbsp
Catoctin Creek Roundstone Rye whisky: 2 tbsp
Popcorns: 1/2 cup
Extra virgin olive oil: 3 tbsp
Kosher salt: 1/2 tsp
Throwing a Halloween or autumn party? A big batch of this caramelly corn will satisfy any guest’s cravings, hitting all the right elements of a memorable party treat: sweet, salty, crunchy, warm…and spiked. The wonderful thing about this recipe is not only the versatility, but the ingredients can be easily substituted to adjust to your taste. My favorite variation includes adding a splash of Catoctin Creek’s Rye Whisky. The natural woody, toffee notes make this caramel really special.
Method
Place all ingredients in a deep pot on medium heat and bring to a boil.
Stir frequently. Allow to bubble for approximately five minutes. Try not to cook it any longer or it will get harder as it cools.
Remove from heat and allow it to cool for 10-20 minutes.
Pour in whisky and stir until smooth. If you want to make this a few hours before serving, simply heat over low and stir until smooth again.
In a large two-gallon pot over medium-high heat, place oil and sea salt and allow to heat up for about five minutes. You’ll know the oil is 'ready' if you throw one kernel in and it pops. Add the popcorn and cover with a lid.
Be sure to slowly move the pot around, with oven mitts, to coat the kernels with oil. Turn the heat down to medium. Once you hear more popping, continue to move the pot around to allow even heat.
After a few minutes, the popping will slow down. Remove from heat. Allow to cool slightly before tossing in the caramel.
Serve the popcorn gooey or spread on a baking tray and bake at 350 for 10-15 minutes. Allow to cool slightly, break up into clusters and serve warm.
