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Salted Whiskey Caramel Corn

Carrie @ poet in the pantry
I referred to food52 and allrecipes for advice on the method for this recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Appetizer/Dessert
Servings 8 people

Ingredients
  

  • 1/2 cup popcorn kernels
  • 2 tbsp coconut oil
  • 1 cup pecan halves
  • 3/4 cup Kerrygold unsalted butter
  • 1 cup light brown sugar lightly packed
  • 1/4 cup ligbt corn syrup
  • 3/4 tsp flaky sea salt
  • 1 tsp vanilla extract
  • 3 tbsp Irish whiskey
  • 1 tsp baking soda

Instructions
 

  • Pop your corn however you prefer to get about 10 cups of popped corn. I have one of those Whirly Pop things that has a hand crank to help toss the kernels around inside so the heat is more evenly distributed, so I added the coconut oil and popcorn kernels to that and popped my corn. Dump popped corn into a large, heat- resistant bowl, add the pecans, and set aside.
  • Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.
  • In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.
  • Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.
  • Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.
  • Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.
  • Stir until smooth, then quickly pour over the popcorn and pecans.
  • Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.
  • 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.
  • Store in air-tight containers for up to 3 days.