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Salted Cocoa Porter Caramel Corn

This weekend marks one of my favorite days of the year, Oscar night.  I am a self proclaimed Oscar nerd and I am not ashamed about it one bit.  Every winter, Matt and I try our best to seek out each Best Picture nominated film and critique them with Roger Ebert tediousness (not really, but I like to think so).  I always like to prepare a plethora of snacks to munch on during the ceremony, which usually includes lots of different cheeses, olives, meats, and of course…Salted Cocoa Porter Caramel Corn.  This year, I’ve decided that I needed to combine two of my favorite things to make one epic Oscar snack, dark beer and popcorn.  I chose the amazing West Sixth Cocoa Porter to make the topping, and it proved to be a delicious decision.  Combined with caramel and a touch of sea salt, this popcorn is sure to be a hit whether you’re lounging at home alone, or if you are feeding a crowd at an Oscar party!  Oh, and since I know you are waiting on pins and needles for my Oscar prediction, I say Best Picture goes to…Birdman!  Maybe. Have a great weekend!

Salted Cocoa Porter Caramel Corn

 

Salted Cocoa Porter Caramel Corn

 

Salted Cocoa Porter Caramel Corn

 

Salted Cocoa Porter Caramel Corn

Salted Cocoa Porter Caramel Corn
 
Author:
Recipe type: Snacks
Serves: 7 cups
Prep time:
Cook time:
Total time:
 
Ingredients
  • 7 cups of un-buttered popped popcorn
  • ⅔ cup brown sugar
  • 2 tbs light corn syrup
  • ½ cup dark beer ( I used West Sixth Cocoa Porter), Plus 2 tbsp, divided
  • 4 tbs butter
  • 1 tsp sea salt.
Instructions
  1. Preheat oven to 250 degrees F.
  2. Spray a large baking pan with cooking spray.
  3. Add the popcorn to the baking sheet in an even layer and set aside until caramel is ready.
  4. 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.
  5. Spray a silicone spatula with cooking spray (except the handle).
  6. Gently pour the caramel sauce over the corn, stirring to coat.
  7. Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
  8. Remove from oven and spread evenly onto a sheet of parchment paper, sprinkle immediately with salt. Allow to cool, until hardened.

 

Recipe slightly adapted from The Beeroness.

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Caramel Apple Popcorn- My Modern Cookery

Saturday 24th of October 2015

[…] corn is one of my favorite things to make come fall.  My Cocoa Porter Caramel Corn from last year is always a huge hit and so is this recipe!  Apples and caramel go together like […]

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