The overall cook time is 30 minutes
30 minutes
3-4
Easy
While eggnog, cocoa, pies and other dessert favorites may dominate your holiday gatherings, here’s a fresh idea for a sweet and savory snack: Celebration IPA caramel popcorn.
Someone might physically have to take this bowl away from you.
In a large pot with a lid, add the vegetable oil and the corn. With the lid on the pot, cook over moderately high heat, shaking the pot continuously for about 8 minutes or until all of the kernels are popped. Pour the popped corn into a large bowl and set aside.
In a heavy-bottomed sauce pan, combine Celebration, water, sugar, salt and light corn syrup. Cook over medium heat until the mixture is dark amber, about 300°.
Remove sauce pan from heat, add baking soda and butter and stir for about 30 seconds. Caution: This will produce considerable steam. Use a long whisk and avoid touching the top of the sauce pan.
Working quickly and carefully, pour the caramel sauce over the popped corn. Stir to coat the popped corn evenly. Add the nuts and fruit.
Pour the final mixture onto a sheet pan lined with parchment paper or foil wrap that has been sprayed with non-stick vegetable oil spray.
In a large pot with a lid, add the vegetable oil and the corn. With the lid on the pot, cook over moderately high heat, shaking the pot continuously for about 8 minutes or until all of the kernels are popped. Pour the popped corn into a large bowl and set aside.
In a heavy-bottomed sauce pan, combine Celebration, water, sugar, salt and light corn syrup. Cook over medium heat until the mixture is dark amber, about 300°.
Remove sauce pan from heat, add baking soda and butter and stir for about 30 seconds. Caution: This will produce considerable steam. Use a long whisk and avoid touching the top of the sauce pan.
Working quickly and carefully, pour the caramel sauce over the popped corn. Stir to coat the popped corn evenly. Add the nuts and fruit.
Pour the final mixture onto a sheet pan lined with parchment paper or foil wrap that has been sprayed with non-stick vegetable oil spray.
This is a playful twist on a classic recipe that pulls you back to childhood. I like cooking and pairing spicy, hearty dishes with Torpedo Extra IPA because the punch of the spice and sharp cheddar stand up to the hop forward, bitter notes of the beer.
Panna cotta is a wonderfully light dessert to enjoy in the heat of summer. When you pair the smooth creamy créme fraîche pannacotta with Wild Little Thing Slightly Sour Ale strawberries, black peppercorn crumble and a hint of lemon zest it creates a delightfully complex flavor profile that’s not too sweet and slightly sour.