Bourbon Caramel Popcorn

I know, I know. Bourbon yesterday and bourbon today. But, over here at AFL, we love our booze AND we follow important food holidays. In case you are not quite so gastronomically-obsessed, we wanted to make sure you knew that this Sunday the 19th is National Popcorn Day! Because what better way to celebrate a FOOD holiday then with FOOD. I originally planned to make three different popcorn recipes to share, including (1) bacon and truffle salt; (2) bourbon caramel; and (3) sriracha ranch. I made the first and it turned out awful — way too much flavor competition — no one wanted to eat it. It had been a time consuming and not cheap recipe (truffle salt is EXPENSIVE) and I was not happy. Fortunately, my second recipe fared far better. Not surprisingly, bourbon + caramel = amazing. I should have started there, but instead, I knew well enough to stop there. I didn’t even attempt the sriracha ranch. So, here you have it. And even if you don’t eat popcorn (I generally don’t) or aren’t in the popcorn holiday mood, make yourself some bourbon caramel sauce. I can’t imagine it tasting less than amazing on anything. Ice cream, nuts, fruit. Heck make it just to eat all by itself.

Bourbon Caramel Popcorn (from Confessions of a Foodie Bride)

Ingredients

– 6 cups popped popcorn (the yield from 1/3 rounded cup of kernels)

– cooking spray or parchment paper

– 6 tbsp butter

– 1/3 cup dark brown sugar

– 3 tbsp light corn syrup

– heaping 1/4 tsp salt, plus more for sprinkling

– 1 tsp vanilla extract

– 4 tbsp bourbon

Directions

– Preheat oven to 300.

– Spray a large baking sheet with cooking spray or line it with parchment. Have a rubber spatula handy.

– Heat the butter, sugar, molasses, corn syrup, and salt in a medium saucepan over medium-hight heat, stirring frequently. Once the mixture comes to a boil, cook another 5 minutes. Remove from heat and add the whisky (watch for splatters) and vanilla.

– Stir and immediately pour over the popcorn. Use a rubber spatula to stir until the popcorn is nicely coated and then transfer to the baking sheet, spreading out to an even layer. Sprinkle with additional salt if desired.

– Bake for 35 minutes, stirring once halfway through. Let cool for about 15 minutes before eating.

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