Tequila-Lime Caramel Corn

Recipe printed from chiknpastry.com

Tequila-Lime Caramel Corn
Adapted from Food & Wine, February 2010; makes 16 cups

ingredients
16 c air-popped popcorn
1 c light brown sugar
1 stick unsalted butter
3 T agave nectar
2 T light corn syrup
1/2 t salt
1/4 t baking soda
1 1/2 T tequila
juice of half a lime

instructions
Preheat the oven to 250 and position racks in the upper and middle thirds. Put popped porcorn 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 a boil, stirring until the sugar is completely dissolved. Boil over moderate heat for 4 minutes. Remove from the heat. Using a long spoon, stir in the baking soda, tequila, and lime; the syrup will foam. Immediately pour the hot syrup over the popcorn and, using 2 spoons, toss to coat thoroughly.

Spread the popcorn on 2 nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Let popcorn cool completely before serving. Will stay fresh in an airtight container for 1-2 weeks.

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