Food recipes
Tequila-Spiked Caramel Corn
Tequila-Spiked Caramel Corn Ingredients: snacks, popcorn, air-popped (unsalted) oil, corn, peanut, and olive sugars, brown butter, without salt sweetener, syrup, agave syrups, corn, light salt, table leavening agents,...
Tequila-Spiked Caramel Corn
Ingredients:
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
butter, without salt
sweetener, syrup, agave
syrups, corn, light
salt, table
leavening agents, baking soda
alcoholic beverage, tequila sunrise, canned
Directions:
Preheat oven to 250 degrees and position racks on upper and middle thirds of oven.
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 boil, stirring until the sugar is completely dissolved.
Boil over medium heat for 4 minutes.
Remove from the heat.
Using a long spoon, stir in the baking soda and tequila; the syrup will foam.
Immediately pour the hot syrup over the popcorn and peanuts and using two spoons, toss to coat thoroughly.
Spread the popcorn on two nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets haflway through, until golden and nearly dry.
Turn oven off, open the door completely and let the popcorn cool completely before serving.
Can be kept in airtight container for up to one week.
Ingredients:
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
butter, without salt
sweetener, syrup, agave
syrups, corn, light
salt, table
leavening agents, baking soda
alcoholic beverage, tequila sunrise, canned
Directions:
Preheat oven to 250 degrees and position racks on upper and middle thirds of oven.
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 boil, stirring until the sugar is completely dissolved.
Boil over medium heat for 4 minutes.
Remove from the heat.
Using a long spoon, stir in the baking soda and tequila; the syrup will foam.
Immediately pour the hot syrup over the popcorn and peanuts and using two spoons, toss to coat thoroughly.
Spread the popcorn on two nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets haflway through, until golden and nearly dry.
Turn oven off, open the door completely and let the popcorn cool completely before serving.
Can be kept in airtight container for up to one week.