Easy Treats: Caramel Corn Recipe Made with Pyramid Apricot Ale
This caramel corn recipe is so easy to make at home, you’ll be surprised you never tried to make it before. But like all our recipes, there’s a special twist—our craft beer is an essential ingredient! We’ve added our juicy tasting
Apricot Ale for a little extra deliciousness and we think you’ll agree that this “adult caramel corn” is extra special.
It’s a good thing this is so simple to make, it’s insanely addictive. It’s one of those snacks that you’ll say “Ok, just one more,” until the entire bowl is gone. Keep that in mind when deciding whether or not to share.
This recipe was created by Jackie Dodd,
Salted Apricot Ale Caramel Corn
2 tablespoons canola oil or vegetable oil (high smoke point, neutral flavor)
1/3 cup corn kernels
2/3 cup brown sugar
2 tablespoons light corn syrup
* ½ cup Pyramid Apricot Ale
4 tablespoons butter
1 teaspoon coarse sea salt
Preheat oven to 250°F.
Add the oil to a large stock pot with a lid over medium-high heat along with three kernels.
Once the kernels start to pop, remove the pot from heat and add the remaining kernels in an even layer, replace the lid tightly.
After exactly 30 seconds return to heat. Once you hear the kernels popping rapidly, start to pull the pan back and forth across the burner to toss the kernels.
Once you hear 2 full seconds between pops, remove from heat.
Measure out 7 cups of popcorn (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 popcorn to the baking sheet in an even layer, place in the oven until the caramel sauce is ready, at least 5 minutes (this will also help your popcorn to be crisper and allow the caramel to stick better).
Add the brown sugar, light corn syrup, ½ cup Apricot Ale and butter to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 5 minutes, without stirring (swirl the pan if hot spots start to develop). Remove from heat, immediately stir in the remaining 2 tablespoons beer.
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, 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.
*Hey, why the corn syrup? That seems weird! Corn syrup prevents crystallization making it easier to get smooth, grit-free caramel.