If you love cooking with beer, odds are you’ve heard of The Beeroness, and if you haven’t, then you’ve been living under a rock. This woman practically invented the art of adding beer into recipes. She even published a whole cookbook on the subject, The Craft Beer Cookbook: From IPAs and Bocks to Pilsners and Porters, 100 Artisanal Recipes for Cooking with Beer. To me, she is my culinary idol. So you’ll be seeing a lot of her recipes on here as I learn how to cook with beer and eventually figure out how to develop my own recipes.
I decided to make this caramel corn because it seemed fun and easy, and this is a ridiculously busy week for me so I wanted to try out something quick to make. Well, the fun and quick parts turned out to be true, the easy part…not so much. This recipe basically solidified my suspicions that I am a chef and not a baker.
I’m going to try making this again in a bit, but I wanted to share the recipe now anyways. It came out tasting amazing, I just couldn’t get the texture quite right. So if you try it and have better luck, share any tips or advice you have! Clearly I need help.
Salted Beer Caramel Corn
AUTHOR: JACKIE DODD, THE BEERONESS | PREP TIME: 5 MIN | COOK TIME: 55 MIN | YIELD: APPROX THE AMOUNT OF 1 BAG MICROWAVE POPCORN
- 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.
I’m fairly certain my problem came from the caramel not getting to a high enough temperature. Even after letting it boil for 7 min, it was still really runny, so when I poured it over the popcorn, the popcorn just absorbed it and shriveled up. It shrank down from being the size of a microwave bag of popcorn to an amount that would fit in my hands. Definitely not right. But the flavor was SO GOOD that it merits a second effort.
I’m totally still eating the fail batch though.
Recipe obtained from: The Beeroness. Check out her website for more amazing recipes!!