Beer Jelly Caramel Corn

Caramel Corn made with Beer Jelly courtesy of guest blogger and Twin.  She proclaims to love beer (we both do!) and as I recall her love affair with beer began with rich and full flavored beers like stouts.

I have a love of popcorn. I have a love of beer. It was only a matter of time before I tried to combine the two. I few years ago Potlicker even featured my recipe for kettle corn. While that popcorn is perfect for eating handfuls of while drinking beer, this caramel corn uses beer jelly to actually imbue a subtle beer flavor into the popcorn. It is slightly salty, lightly sweet, and perfectly crunchy.

Beer Jelly Caramel Corn

• 1/3 c popcorn kernels
• ½ c peanuts
• 1/4 c white sugar
• 1/3 c dark beer jelly (such as Black IPA or Chocolate Stout)
• 3 tablespoons butter
• 1 tsp salt
• 1/8 tsp baking soda

Pop the popcorn in the method of your choosing (we like stove top 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. 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 stirring every 15 minutes for 45 min- 1 hour. At 45 minutes remove a piece of popcorn and let cool for about 30 second (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.

 

Buy Beer Jelly

Try Beer Jelly Glazed Chicken Wings

or Beer Jelly & Bacon Sticky Buns

 

 

Susan has a degree in Baking and Pastry Arts from the Culinary Institute of America and her peers bestowed an honorary award for merit in wine and beer. She is an accomplished pastry chef in DC and someone I go to for baking advice. Susan is my twin and I am constantly telling her that she should move to Vermont.