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Boozy Caramel Popcorn Three Ways

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Popcorn is all about the toppings, and these caramel corn recipes are about to become your new favorites. Jackie Dodd, founder of the Beeroness, mixes up three alcohol-inspired versions of caramel corn that you’ll want to snack on all year round.

Sorry kids, this one’s just for the grown-ups. Sure the alcohol cooks off, but let’s not tell them that.

Let’s tell them it tastes terrible! It’s full of liquor! You’ll hate it! Just to insure that we can keep it all to ourselves.

After all, you share enough and if the kids get one taste of bacon caramel corn you’ll have to fight ‘em off.

But just because you don’t share your caramel corn doesn’t mean you can’t raid their trick-or-treat stash once they go to bed. After all, you’re only human.

Bourbon Vanilla Carmel Corn

Ingredients:

  • ½ cup unsalted butter
  • 2 cups packed brown sugar
  • 1 teaspoon salt
  • 3 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 tablespoons bourbon
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 8 cups popped popcorn

Instructions:

Preheat the oven to 200F.

Add the butter, brown sugar, salt, corn syrup and water to a pot over high heat. Stir until the butter has melted and sugar has dissolved. Allow to boil, untouched for 5 minutes. Swirl the pan if hot spots start to develop. Remove from heat and stir in the bourbon, baking soda, and vanilla.

Spray a large roasting pan or baking dish with cooking spray. Add the popcorn. Drizzle with caramel sauce and toss until well coated. Cook for 15 minutes, stir and cook for 15 additional minutes. Spread the caramel corn on a sheet of wax paper in an even layer to prevent clumping. Allow to cool before serving.

Beer and Bacon Caramel Corn

  • 8 strips bacon
  • ½ cup unsalted butter
  • 2 cups packed brown sugar
  • 2 tablespoons light corn syrup
  • ¼ cup stout beer, plus 2 tablespoons
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 8 cups popped popcorn

Instructions:

Preheat the oven to 350F.

Add the bacon to a wire rack set over a rimmed baking sheet. Cook until bacon is crispy and fat has rendered, about 18 minutes. Remove from oven, lower oven heat to 200F.

Add the butter, brown sugar, salt, corn syrup and ¼ cup beer to a pot over high heat. Stir until the butter has melted and sugar has dissolved. Allow to boil, untouched for 5 minutes. Swirl the pan if hot spots start to develop. Remove from heat, and stir in the remaining 2 tablespoons beer and and baking soda.

Spray a large roasting pan or baking dish with cooking spray. Add the popcorn. Crumble the bacon and sprinkle on top. Drizzle with caramel sauce and toss until well coated. Cook at 200F for 15 minutes, stir and cook for 15 additional minutes.

Spread the caramel corn on a sheet of wax paper in an even layer to prevent clumping. Allow to cool before serving.

Rum Cinnamon Caramel Corn

Ingredients:

  • ½ cup unsalted butter
  • 2 cups packed brown sugar
  • 1 teaspoon salt
  • 3 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 tablespoons rum
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 8 cups popped popcorn

Instructions:

Preheat the oven to 200F.

Add the butter, brown sugar, salt, corn syrup and water to a pot over high heat. Stir until the butter has melted and sugar has dissolved. Allow to boil, untouched for 5 minutes. Swirl the pan if hot spots start to develop. Remove from heat and stir in rum, cinnamon, baking soda, and vanilla.

Spray a large roasting pan or baking dish with cooking spray. Add the popcorn. Drizzle with caramel sauce and toss until well coated. Cook for 15 minutes, stir and cook for 15 additional minutes. Spread the caramel corn on a sheet of wax paper in an even layer to prevent clumping. Allow to cool before serving.

The perfect pairing? Get the recipe for The Maple Leaf cocktail.

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