Popcorn is always a fun snack to make in a jiffy, but when it's sprinkled with a combination of caramel and tequila, the whole delicious dynamic changes. Try this grown-up recipe alternative to add a sweet kick to your corn.
Yields: 16 Cups
What you'll need:
16 cup(s) air-popped popcorn
1/2 cup(s) salted roasted peanuts
1 cup(s) light brown sugar
1 stick(s) unsalted butter
3 tablespoon(s) agave nectar
2 tablespoon(s) light corn syrup
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1 1/2 tablespoon(s) tequila
11. Preheat the oven to 250 degrees F and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
22. 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 and tequila; the syrup will foam. Immediately pour the hot syrup over the popcorn and peanuts and, using 2 spoons, toss to coat thoroughly.
33. 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. Turn off the oven, open the oven door completely, and let the popcorn cool completely before serving.