Tequila-Spiked Caramel Corn Recipe

I noticed at a recent Football Party that, while we had a wealth of wonderful food, we were seriously lacking in the sweets department.

So I decided to do something about it.

Tequila-Spiked Caramel Corn

I wanted to make something sweet, but I didn’t want to make a pie or cake (while wonderful, they are too hard to eat while standing up and cheering on our team.) Cookies were a thought – But you can stop at almost any store nowadays and pick up great cookies.

So I needed something sweet, easy-to-eat and unique. 😉

I knew I had a winner when I found this recipe for Tequila-Spiked Caramel Corn.

Tequila-Spiked Caramel Corn is Cracker Jack for adults. It is sweet and salty with just a bit of kick.

What I was not prepared for is just how popular it would be.

To say this was a HUGE hit would be a gross understatement. The entire bowl was gone long before the game even started — and it was a BIG, BIG BOWL (Not the tiny glass-full in the photo up above. That’s just my attempt at a little “food styling”. 🙂 )

I highly recommend this recipe. Take some to your next party. You and your friends will not be disappointed.

Make Ahead – The caramel corn can be kept in an airtight container for up to 1 week.

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Tequila-Spiked Caramel Corn Recipe

Tequila-Spiked Caramel Corn is Cracker Jack for adults. It is sweet and salty with just a bit of kick. Make a bowl for your next party. A LARGE Bowl.

Prep Time20 mins

Active Time1 hr 10 mins

Total Time1 hr 30 mins

Course: Party Favorite

Keyword: Party Sweets

Materials

• 16 cups Air-Popped Popcorn
• 1/2 cup Salted Roasted Peanuts
• 1 cup Light Brown Sugar
• 1 stick Unsalted Butter
• 3 tablespoons Agave Nectar see Note #1 below
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 tablespoons tequila See Notes #2 and #3 below

Instructions

• Preheat the oven to 250° and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
• In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup and salt and bring to a boil, stirring until the sugar is completely dissolved. Boil over moderate heat for 4 minutes. Remove from the heat. Using a long spoon, stir in the baking soda and tequila; the syrup will foam (See Note #4 below). Immediately pour the hot syrup over the popcorn and peanuts and, using 2 spoons, toss to coat thoroughly.
• Spread the popcorn on 2 nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Turn off the oven, open the oven door completely and let the popcorn cool completely before serving.

Notes

 

• Note #1 - Agave nectar (also called agave syrup) is a liquid sweetener made from the agave plant. Look for it in health-food stores or near the sugar in bigger supermarkets.
• Note #2 - Alcohol "cooks off" when heated. So this recipe is safe for children and those who don't drink. The kids at the party I took it to loved it. But -- it is your choice.
• Note #3 - There is very little tequila taste to the corn. I love tequila and this is one of the things I was a bit disappointed in. I think you could safely leave it out -- BUT I have NOT tried it without and cannot say for sure.
• Note #4 - It will foam A LOT. Be prepared. I wasn't -- and it made quite the little mess on my old stovetop. 😉

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Adapted from an original recipe by Taria Camerino - Atlanta pastry chef.

Recipe adapted from Food and Wine, February 2010. Original recipe by Taria Camerino – Atlanta pastry chef. Additional Information Courtesy of Wikipedia