WHO SPIKED MY POPCORN? WHISKEY GINGER CARAMEL CORN
WHO SPIKED MY POPCORN? WHISKEY GINGER CARAMEL CORN

Transform regular popcorn into a gourmet delight in under 15 minutes with this ridiculously simple recipe for whiskey ginger caramel corn. This boozy, adult-version of the traditional movie theater snack is nothing like the stale bags of over-salted, overpriced gravel sold at the cinema. Plain air-popped corn is dressed in a generous coat of rich, buttery caramel infused with liquor and spice to create a complex, unexpected burst of flavors on the palate. (The alcohol in the whiskey is cooked off, leaving behind its malty, smoky essence.)

The combination of sweet and salt in a single mouthful is already a match made in heaven (think salted caramel, peanut butter and jelly). Toss a pinch of ginger for zing, and a splash of whiskey into the mix, and you’re left with a treat that is truly exalted and versatile. Not only does it make a unique tidbit and after-dinner dessert option, but also a gift option for you loved ones, packed in dainty sealed mason jars. Store in an airtight container for up to three weeks, although to be honest, you’ll be lucky if they last that long.

These crunchy golden clusters of goodness add a touch of sophistication to plain ol’ popcorn, and takes the banality right out of it.

Ingredients

  • 12 cups plain popped corn (with nothing added to it)
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1/2 tablespoon fresh ginger
  • 1 teaspoon ground dried ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons whiskey (Bourbon works wonderfully, but any smoky dram will do just as well)
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The Process

Line two large baking sheets with parchment paper sprayed with cooking spray, and set aside. Also coat the largest bowl you can find with cooking spray, and place the popcorn in it. Set aside. In a saucepan, add the brown sugar, butter, honey, molasses, both dried and fresh ginger, cinnamon and salt. Bring to a boil over medium heat, whisking constantly. Allow the caramel to boil for five minutes without stirring. Remove from the heat; stir in the baking soda, at which point the mixture will froth. Stir in the vanilla and whiskey. Pour over the popcorn quickly, and mix well. Transfer the caramel-coated popcorn to the prepared baking sheet and spread out, working swiftly as the caramel tends to harden fast. Allow to set for an hour. (This is an almost impossible feat, so try to wait at least 20 minutes if not 60.)

Put on your favorite movie, kick back and enjoy!

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