Beer Jelly Caramel Corn
This caramel corn uses beer jelly to imbue subtle malt flavors into the candy coating. It is slightly salty, lightly sweet, and perfectly crunchy-- Cracker Jacks for beer lovers.
- 1/3 cup popcorn kernels
- ½ cup peanuts
- 1/4 cup white sugar
- 1/3 cup dark beer jelly (such as Black IPA)
- 3 tablespoons butter
- 1 teaspoon salt
- 1/8 tsp baking soda
Pop the popcorn in the method of your choosing (we like stovetop popping, but plain microwave popped corn will work as well). Combine with peanuts in a large bowl and set aside.
Heat oven to 250 degrees. Place butter, sugar, beer jelly, and salt in a small sauce pan. Heat together until melted and then whisk to dissolve any un-melted jelly lumps. Bring the mix to a boil and boil for 2 minutes. Remove from heat and whisk in baking soda.
Pour sugar mixture over popcorn and stir until popcorn is thoroughly and evenly coated. Working quickly, spread popcorn into a single layer on a baking pan that is either lined with a silpat (silicone liner) or otherwise thoroughly greased.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Remove a piece of popcorn and let cool for about 30 seconds (it cools quickly). If it is crisp it is done. If it is chewy, keep cooking and stirring. Repeat crunchy test every 3-5 minutes.