What's movie night without popcorn, right? There's nothing like getting the family together around a bowl of this crunchy snack before you catch a flick. But, what if you want a bit more grown-up version? That's where this recipe comes in. Sweet, salty and packing a boozy kick from the bourbon, this isn't your run-of-the-mill movie snack!
Peanut Butter Caramel Popcorn With Bourbon [Vegan, Gluten-Free]
- 1 c. corn kernels, unpopped
- 1 c. non-dairy chocolate, melted
For the caramel sauce:
- 1⁄2 c. maple syrup
- 1 T. organic non-hydrogenated vegetable shortening
- 1⁄2 c. almond milk, or other type of non-dairy milk
- 1⁄2 tsp. sea salt
- 2 T. peanut butter powder
- splash of bourbon
- Using an air popper or on the stove, pop all of your popcorn. You can Google several ways to do this: in the microwave in a paper bag or on the stove top in large pot.
- Before I make my caramel sauce, I'll usually put my chocolate in an oven-safe cup and stick it in the oven at 350°. That way, you can melt your chocolate while you're cooking your caramel.
- Line a baking sheet with parchment paper and spread the popped corn out evenly on it.
- Bring the syrup to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning.
- Remove from heat and carefully whisk in the shortening, milk, peanut butter, and salt. Return to heat and continue cooking for 15 minutes. As you remove it from the heat, add your splash of bourbon while continuing to whisk the caramel. Allow it to cool for a few minutes.
- Pour the caramel over the popped corn. Take the chocolate out of the oven and stir. Pour that over the popcorn as well, if desired.
- Turn the popcorn with a wooden spoon to coat it. Allow it to harden for a few hours.
it's better to over cook the caramel. You don't want soggy popcorn. The caramel should be able to thickly coat a spoon. Adapted from Against All Grain