Beer Caramel Corn with Pretzels & Pecans oh my!

Well fall is in the air. Literally in the air. I just got wacked in the face with a bunch of wet leaves on my way back from the grocery store and it was not enjoyable to say the least. Seems like every season I get antsy for the next. In summer when I am sweating to death I am crying for fall. In fall when it is rainy and gray out all the time I am begging for snow. I need to learn to leave well enough alone.

Like for instance, last time we met I told you that we bid adieu to our favorite curmudgeon kitty Eva. It was a sad time and after the weekend passed I realized that the house was entirely too quiet. Too lonely. So I started to gently hint that we might want to get another kitty. Where gently hint means full force “I WANT A KITTY” talks after I got Jeff adequately sauced, relaxed after a hard day at work.

Well it worked. But remember when I told you that I need to learn to leave well enough alone…

Yeah. All my whining and begging and pleeding got me not one but TWO kittys.

And holy heck are they a hand full.

Meet Hops & Voodoo.

Hops & Voodoo

Needless to say the house. No longer quiet. AT. ALL.

But then again, sometimes well enough should not be left alone. Like in the instance of caramel. Specifically Caramel Corn.

Caramel and caramel corn are some of my favorite things ever. It is a weakness of mine and something I make continually, especially in the fall. Another one of my favorite things is beer.

See where I am going with this?

This is the BEST caramel ever. And depending on what beer you choose to use. You change the flavor. In this instance I used Abita Pecan Beer. However have had amazing success with brown ales and even a honey porter (tho more sugar was necessary…)

Word of caution. This caramel corn disappears nearly instantly. So be sure to save some for yourself so you do not lose fingers as you are trying to get a handful when your friends arrive. Don’t say I didn’t warn you…

Beer Caramel Corn

Beer Caramel Corn

Beer Caramel Corn

Ingredients

1/2 cup un popped popcorn
1/2 cup coconut or peanut or canola oil
1-2 cups chopped pecans
1-2 cups pretzels
1 - 12 oz bottle Pecan Beer (Or brown ale, or porter, or try something else you like.)
3 tablespoons unsalted butter
2 cups brown sugar
1 cup heavy (whipping) cream
heavy pinch salt
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda

Instructions

Preheat oven to 250°

In a large pot, heat oil over high heat. Add the unpopped popcorn. Cover. Moving the pan constantly, and slightly venting the lid, pop the corn. Remove from heat, discard unpopped kernels and place in a large baking pan. Add the pecans and pretzels and keep warm in the preheated oven.

Add beer and butter to a sauce pan and bring to a low boil. Let reduce by ¼. Add sugar and let boil for about 10 minutes, till it is like thick syrup (a small bit of the caramel dropped in cold water will form a ball.)

Slowly add the cream and stir to incorporate. Cook for about 5 minutes till caramel is thick.

Remove from heat and add the salt, vanilla and baking soda. The Caramel will foam up.

Remove pan of popcorn from the oven and pour caramel over. Mix till everything is well coated. Return to oven and let bake for 1 hour, stirring every 15 minutes.

To check for doneness, take a few kernals out of the pan and allow to cool. If the caramel is NOT sticky after a few minutes it is done.

Remove pan from oven and spread caramel corn mixture out on parchment paper to cool.

If you do not eat it all immediately, store in an air tight container

http://hecooksshecooks.com/desserts/beer-caramel-corn/

Cooked up by Heather

One Comment

  1. 1
    Ceedge
    November 5

    Yum!

3 Trackbacks

  1. [...] Recipe: Indiaphile [...]

  2. [...] Recipe: Indiaphile [...]

  3. [...] when you sip. If you’d rather have crunch, use Reunion Ale ’13 to make some Beer Caramel Corn with Pretzels and Pecans. A childhood favorite all grown [...]

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