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
- 12 oz bottle pecan beer or brown ale
- 3 Tbsp unsalted butter
- 2 cups brown sugar
- 1 cup heavy (whipping) cream
- heavy pinch salt
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
Directions
- Preheat oven to 250°F.
- In a large pot, heat oil over high heat. Add the un-popped popcorn. Cover.
- Moving the pan constantly, and slightly venting the lid, pop the corn.
- Remove from heat, discard un-popped kernels and place in a large baking pan.
- Add the pecans and pretzels and keep warm in the preheated oven.
- Add brown ale and butter to a sauce pan and bring to a low boil. Let reduce by 1/4.
- 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 kernels 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.
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