Welllll I’m stuck inside thanks to the spicy cough, the fires on and the sky is gray, time for a low effort comfort snack. I love salt and pepper on my popcorn most of the time, but occasionally I want something a little more than that. That time is now and that snack is spicy, boozie and super delicious.
Alright shopping list
Edible Alchemy Hot Sauce
Your favourite whiskey
Popcorn kernels
Veg oil
Brown sugar
Butter
Nuts
Salt
Pepper
To kick things off I didn’t have any nuts, allll I could find in the back of the cupboard was some white chocolate…. I spose it will have to do. First thing for this one is to get everything ready, once you get going it all happens pretty fast. You’ll need a big pot for the popcorn and a smaller sauce pan for the caramel. If you like your caramel popcorn to be fully coated like Lolly Gobble Bliss Bombs, double the amount of caramel.
20ml Edible Alchemy Hot Sauce
(we used Habanero 14%, Peach, Rosemary. All of the autumn collection work well in this recipe, it’s all about how hot you
wanna go)
100g Popcorn kernels
15ml Whisky
60ml Veg oil
100g Butter
200g Brown sugar
100g Peanuts, chopped
Salt and pepper
Ok, so now we’ve gotten everything together
Put the butter in the small pot on high heat (but a small burner)
Place the large pot on high heat with the oil and popcorn kernels
Give the pot a good shimmy to coat the kernels in oil
Have the lid for the pot at the ready (I don’t put the lid on straight away because the steam builds up, but you can if you are
nervous about covering the kitchen in popcorn, just leave it slightly ajar)
Once the butter is melted add the brown sugar, whisky and hot sauce
Stir well to combine
Allow to boil until thick, stir with spatula
By now your popcorn should be popping place so place the lid fully on as soon as it starts
Shake the pot while it’s popping so the unpopped kernels fall to the bottom.
Turn the heat off once the popping stops
The caramel should be ready, nice thick uniform caramel
Pour half the caramel over the popped corn, stir
Pour the nuts over the popcorn, stir
Pour over the remainder of the caramel over the popcorn, stir
Season with cracked black pepper and salt flakes
(If you want a darker flavour that’s not quite as sweet, you can bake the popcorn at this point
Around an hour at 110oC)
Allow the popcorn to cool
Store in an air tight container
It’s so moorish it’s almost sickly but I also regret not doubling the caramel! While the white chocolate is good, I really wish I had some nuts kicking around because that would have been better. I also think I’ll use a spicier hot sauce next time, needs a little more kick to balance the sweet. The spicy caramel popcorn is going to be amazing in a bar snack; pretzels, nuts, chocolate ect.
Let us know what you think if you give this recipe a try!
@ediblealchemyau
