Salted Beer Caramel Corn
- 1/3 cup corn kernels
- 2/3 cup brown sugar
- 2 tbs light corn syrup
- ½ cup Deschutes Obsidian stout, plus 2 tbs, divided
- 4 tbs butter
- 1 tsp coarse sea salt
- Preheat oven to 250.
- Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use).
- Spray a large baking pan with cooking spray.
- Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
- Add the brown sugar, light corn syrup, ½ cup Deschutes Obsidian stout and butter to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 7 minutes, without stirring. Remove from heat, immediately stir in the remaining 2 tablespoons stout.
- Spray a silicon spatula with cooking spray.
- Gently pour the caramel sauce over the corn, stirring to coat.
- Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
- Remove from oven and spread evenly onto a sheet of parchment or wax paper, sprinkle immediately with salt. Allow to cool, until hardened. Store in an air-tight container.