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Chocolate Stout Caramel Corn

Chocolate Stout Caramel Corn

  By RFChef  ,

December 8, 2012

Chocolate Stout Caramel Corn

Directions

1Heat oven to 300 F.

2Line two 15x10x1-inch pans with foil. Spray foil with cooking spray.

3In large bowl, place popcorn and almonds; set aside.

4In 2-quart saucepan, heat beer over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes. Pour into glass liquid measuring cup to confirm measure. Add back to saucepan. Stir in brown sugar, syrup and butter. Cook over medium heat until bubbly around edges, stirring occasionally.

5Reduce heat to medium-low; cook about 5 minutes longer, stirring occasionally, until thickened and syrupy. Remove from heat; carefully stir in salt. Pour over popcorn mix in bowl; toss until evenly coated. Spread popcorn mixture in pans.

6Bake 20 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour.

7Break into pieces; stir in chocolate.

8Store in airtight container.

source: BPT

Ingredients

8 cups popped popcorn

1 cup roasted salted almonds

1/2 cup stout beer

1/4 cup packed brown sugar

1/4 cup brown rice syrup or corn syrup

3 tablespoons butter

1/4 teaspoon salt

1 cup chopped premium milk chocolate (6 ounces)

00:00

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