Salted Whiskey Caramel Corn

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This week we have a perfect treat for fall harvest parties or just watching October baseball on TV.  It is a delightful mix of sweet, salty and a twist of rye whiskey.  Our distinguished team of teenage boys taste testers gave this treat two thumbs up.  This truly is some of the best caramel corn that we’ve ever tried.  We knew that it was going to be tasty, but we were pleasantly surprised just how tasty it is.  We aren’t sure if it is the Kerrygold butter, the twist of rye whiskey, the roasted pecans or the sea salt.  Try it and you decide!

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We originally found this recipe on www.kerrygoldusa.com.   We tweaked a few of the ingredients a bit to fit our pantry and our tastes.  As usual, this recipe is easy to make.  You can have this whipped up for trick-or-treaters in no time.

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Salted Whiskey Caramel Corn

  • 10 cups of unbuttered popped corn
  • 1 cup pecan halves
  • 3/4 cup of Kerrygold butter
  • 1 cup of lightly packed brown sugar
  • 1/4 cup light corn syrup
  • 3/4 teaspoon sea salt
  • 1 teaspoon of vanilla extract
  • 3 tablespoons Templeton Rye Whiskey
  • 1 teaspoon baking soda

Pop popcorn.  We used 2 packages of microwave popcorn.  Place in a large bowl.  Sprinkle pecan halves over the top.

Preheat oven to 250 degrees.  Line 2 rimmed baking sheets with cooking spray and set aside.

In a 3 quart heavy bottomed sauce pan, melt the butter over medium to medium-high heat.

Add the brown sugar, corn syrup, and sea salt.  Stir until it starts to boil.

Boil for 4-5 minutes without stirring.  Make sure not to cook the caramel too long or it will burn.

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Remove from heat and add the vanilla extract, whiskey and baking soda.  The mixture will bubble.  Stir until smooth, then quickly pour over pecans and popcorn.  Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet.  Repeat with the other.

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Bake for about 30-45 minutes, or until it has reached desired dryness.  Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.

Remove from oven and cool.  Break pieces apart and serve.  Yumm-O!

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Did you try out the Booberry Martini we posted last week?  Will you serve Salted Whiskey Caramel Corn to your ghosts and goblins?

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