Tuesday, December 21, 2010
This sauce is extremely versatile and I'm sure you could think of 100 ways to use it. I'm just glad that today I get to show you two!
Bourbon Caramel Chocolate Popcorn
Serves: 1 bag of popcorn, popped (about 6 people, in our house)
6 tablespoons brown sugar
4 tablespoons evaporated whole milk
2 tablespoons light corn syrup
3 tablespoons bourbon
1 cup semi-sweet chocolate chips
1 bag of popcorn, popped
Preheat the oven to 350 degrees F. Combine brown sugar, milk, and corn syrup in a saucepan over medium heat. Bring mixture to a boil. Cook one minute, until the sugar dissolves. Remove from heat. Stir in bourbon. Stir well! Add chocolate. Let stand one minute and then stir until smooth. Place popcorn in a shallow dish and cover with bourbon chocolate sauce. Let cook for 30 minutes, stirring after 15 minutes. Remove from the oven and let cool on the cookie sheet. Break into chunks and serve it cold. Or, serve it warm by omitting the oven! Pour the bourbon chocolate sauce over the popped popcorn and serve immediately. If you do it this way, make sure the popped popcorn is still hot!
Also, one quick note I forgot about earlier, stir the bourbon in WELL. My first batch, I was a little lackadaisical and I got bites full of bourbon, and some with hardly any. I didn't mind, but I wouldn't be giving that out to a hostess!!
Tomorrow my infamous chocolate chip recipe...and then I'm home for the holidays, and I'll show you what my family's been cooking up, too!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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