After trying the NY Times gochujang caramel sugar cookies, I developed a deep appreciation for the sweet/savory flavor combination. Along those lines, I have made this delicious caramel corn for the past few years. Sriracha and caramel are a beautiful combination if you like a little bit of mild heat, and the scent of whiskey just takes it over the top! I would be very tempted to cook this caramel a little lower and/or adapt it to be a true, chewy caramel. So much yummage.
Whiskey Sriracha Caramel Corn
makes 3 lb.
1¼ cup popcorn kernels, popped as desired - enough to make 16-17 cups popped (I popped my mushroom popcorn with a Popsmith stovetop popcorn popper - best purchase ever)
1 cup butter
1½ cups granulated sugar
1 cup brown sugar
½ cup Lyle’s Golden Syrup (if can’t find Lyle's, use corn syrup)
1 tsp lemon juice
1 tsp sea salt
3 tbsp Sriracha
¼ cup whisky
½ tsp baking soda
1¼ cups roasted pistachios
Preheat oven to 250ºF. Line two half sheet pans with parchment or spray with nonstick baking spray and set aside.
In a very large bowl (the largest heat safe bowl or pot you have in the house - use two bowls if necessary) put popcorn and pecans in it. Set aside. (I use my water bath canner to easily fit and stir all the popcorn without mess.
In a large saucepan over medium heat, combine the butter, sugars, golden syrup, lemon juice and salt. Cook, stirring occasionally, until the butter and sugars melt together.
Increase the heat to medium-high and bring the mixture to a boil. Boil gently until the mixture reaches the hard crack stage (300ºF on a candy thermometer) about 6-9 minutes.
HOT SUGAR WARNING - BE CAREFUL WORKING WITH HOT CARAMEL AND AVOID GETTING ON SKIN. CONTACT CAN RESULT IN SERIOUS BURNS
Remove from heat and stir in whisky, sriracha, and baking soda. The mixture will sputter strongly when the liquids are added and then start to foam when the baking soda is added. Stir until it subsides and is evenly foamy. Immediately and carefully pour the caramel over the popcorn mixture and stir with a large wooden spoon until all the mixture is fully coated.
Scoop the caramel corn mixture onto the prepared baking sheets and bake for 20 minutes. Remove from oven and stir and turn the mixture using a heat proof spatula. Bake for another 20 minutes. Repeat the stirring.
Let the caramel corn cool completely, then break apart and transfer to sealed containers. The finished mixture should be crisp but will draw moisture from the air if left out, so store as soon as it is cooled. Caramel corn will last for up to a week in an airtight container. (If it is not all eaten in the first few days!)
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A Girl after my own heart....W is for Whiskey...and this caramel corn sounds great!!
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