Salted Beer Caramel Corn
Today is the day.
Today, September 18th, the book I spent months creating, turning myself into a figurative nightmare, pouring blood, sweat, tears and beer into each recipe, hits mailboxes and store shelves across the land. While I should be feeling excessively accomplished now that I can officially slap a Publish Author tittle after my name, there is also a thin film of vulnerability draped over today. Because more than I want it sell like Funfetti Cronuts, I want it to be well received, I want you to love it. I wish all the recipes to be Home Runs, every step to make sense to ever cook, and every Amazon reviews to be glowing.
What you think matters to me, probably more than it should. So if you buy this little book of mine, The Craft Beer Cookbook (affiliate link), and you have a question about a recipe, email me: [email protected]. If you make a recipe and love it, tweet a picture to me @TheBeeroness. If you make a recipe on your own blog, share it on my Facebook page. I want to know what you think (let’s be honest) especially if it’s good.
While I spent the weekend worried about the release of cookbook, and working out the details of the book tour, I decided it was a great idea to stress eat caramel corn. I even made two batches. The first batch I used a hoppy brown ale, which gave the caramel a mild beer flavor that was a bit lost once it coated the corn. The next batch I used an imperial stout, a big bold beer with enough monster taste to give the caramel corn notes of beer in every bite.
Caramel corn and a cookbook, not a bad Wednesday.
Salted Beer Caramel Corn
- 1/3 cup corn kernels
- 2/3 cup brown sugar
- 2 tbs light corn syrup
- ½ cup imperial stout plus 2 tbs, divided
- 4 tbs butter
- 1 tsp coarse sea salt
- Preheat oven to 250.
- Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use).
- Spray a large baking pan with cooking spray.
- Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
- Add the brown sugar, light corn syrup, ½ cup stout and butter to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 7 minutes, without stirring. Remove from heat, immediately stir in the remaining 2 tablespoons stout.
- Spray a silicon spatula with cooking spray (except the handle).
- Gently pour the caramel sauce over the corn, stirring to coat.
- Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
- Remove from oven and spread evenly onto a sheet of parchment or wax paper, sprinkle immediately with salt. Allow to cool, until hardened. Store in an air-tight container.