Link to article
Beer Caramel Corn with Pretzels and Pecans

Course: Appetizer | Beer Style: Brown Ale

Beer Caramel Corn with Pretzels & Pecans

Jeff and Heather, the husband and wife duo behind He Cooks She Cooks, share a dangerously delicious recipe for beer caramel corn with pretzels and pecans. Try making this snack with your favorite caramelly brown ale and see how the flavors of the beer are emphasized by the sweet caramel coating on the popcorn.

Share Post

Prep Time: 20 minutes | Yield: 2-3

Ingredients

  • 1/2 cup un-popped popcorn
  • 1/2 cup coconut or peanut or canola oil
  • 1-2 cups chopped pecans
  • 1/2 cups pretzels
  • 12 oz bottle pecan beer or brown ale
  • 3 Tbsp unsalted butter
  • 2 cups brown sugar
  • 1 cup heavy (whipping) cream
  • heavy pinch salt
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda

Directions

  1. Preheat oven to 250°F.
  2. In a large pot, heat oil over high heat. Add the un-popped popcorn. Cover.
  3. Moving the pan constantly, and slightly venting the lid, pop the corn.
  4. Remove from heat, discard un-popped kernels and place in a large baking pan.
  5. Add the pecans and pretzels and keep warm in the preheated oven.
  6. Add brown ale and butter to a sauce pan and bring to a low boil. Let reduce by 1/4.
  7. Add sugar and let boil for about 10 minutes, till it is like thick syrup (a small bit of the caramel dropped in cold water will form a ball).
  8. Slowly add the cream and stir to incorporate. Cook for about 5 minutes till caramel is thick.
  9. Remove from heat and add the salt, vanilla and baking soda. The caramel will foam up.
  10. Remove pan of popcorn from the oven and pour caramel over. Mix till everything is well coated. Return to oven and let bake for 1 hour, stirring every 15 minutes.
  11. To check for doneness, take a few kernels out of the pan and allow to cool. If the caramel is not sticky after a few minutes it is done.
  12. Remove pan from oven and spread caramel corn mixture out on parchment paper to cool.
  13. If you do not eat it all immediately, store in an air tight container.

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.

Suggested Recipes

Link to article
Braised Pork Shoulder
The Beer Pantry

Entree

April 30, 2018

Braised Pork Shoulder in Adobo with Pickled Vegetables

April 30, 2018

After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.

Read More