Insert Corny Pun Here... Honey Roasted Peanut Caramel Corn

Honey Roasted Peanut Caramel Corn

Honey Roasted Peanut Caramel Corn

If there were such a thing as a buffet that served literally every single type of food, you would most definitely find me near the popcorn.  Whether it's  plain, that almost hypnotic movie theatre yellow, snazzed up with cheese, or coated in a thick layer of sweet, treacly caramel, I will, without hesitation, polish off every little kernel in sight.  

While all and any flavouring will do, this here is kind of a show stopper in my books.  The combination of sweet honey roasted peanuts and an almost flowery honey-infused caramel just makes this oh-so addictive snack that much more gobble-able!

Honey Roasted Peanut Caramel Corn

Makes around 10­–12 cups

10~ cups popped plain popcorn (3~ bags or 1/3 cup kernels, popped)
½ cup unsalted butter
¾ cup brown sugar
½ cup honey
¾ teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 ½ cups honey roasted peanuts

Preheat your oven to 250F and line two rimmed baking sheets with aluminum foil, dull side up, and grease with non-stick cooking spray.

Pour all of the popcorn into your largest mixing bowl and set aside.

In a medium saucepan over medium heat, melt the butter.  Once melted, add in the sugar, honey, and salt and bring to a boil.  Turn the heat down to medium low and allow the caramel to bubble away for 4­­–5 minutes.  Remove the caramel from the heat, stir in the baking soda and vanilla being careful of boil over, and quickly pour the caramel over the popcorn.  Quickly and carefully mix everything together until the popcorn is nicely coated with the caramel, scatter in the peanuts, and continue to stir until well combined and everything is evenly coated.

Divide the caramel corn between the two baking sheets and spread into an even layer.  Bake for 1 hour in the preheated oven, stirring every 15 minutes and rotating the pan halfway through.

Allow the caramel corn to cool completely then break it up and serve!

Cheers to dessert! A stout float for St. Paddy's Day

Stout Float with Irish Whiskey Caramel

Stout Float with Irish Whiskey Caramel

Two facts about me: I love ice cream and I love beer. 

So, on this St. Patrick’s Day, I thought to myself why not mix the two into a slightly sacrilegious grown up float?  True beer aficionados may scoff at the combination but, to me, this desserty cocktail is simply scrumptious.  To really up the Irish on a day like today, I’ve whipped up an Irish whiskey (with an ‘e’) salted caramel sauce to drizzle atop a classic crowning swirl of canned whipped cream.

If you're looking for something a little more traditional, check out my recipe for stout cupcakes and Irish Cream buttercream on the Your Morning site!  You can also check out a video of the segment here!

Sláinte and happy drinking!

Stout Float with Salted Whiskey Caramel

Make 2 servings (with extra caramel leftover)

1/4 cup water
1 cup sugar
1 cup whipping cream
3 tbsp whiskey
2 tbsp unsalted butter
1 tsp vanilla extract
½ tsp salt
2 – 4 scoops vanilla bean ice cream
1 tall can of stout
Whipped cream from a can for that classic soda fountain feel

For the salted whiskey caramel, pour the water into a medium saucepan over medium-high heat and top with the sugar.  Do not stir this mixture at all prior to adding the cream as this will cause crystals to form and prevent your caramel from being silky smooth.

Cook the water and sugar mixture until it becomes a deep golden colour, approximately 10-13 minutes.

Remove the caramel from the heat and carefully whisk in the cream and whiskey.  Return the caramel to the heat and cook, stirring frequently over medium-low, until the caramel has thickened quite a bit.  This should take approximately 8-10 minutes.   If there are lumps in your caramel after adding the cream, that's ok.  Just keep whisking over the heat and they should dissolve.

Once thickened, remove the caramel from the heat and whisk in the butter, vanilla, and salt.  Set aside and allow to cool.

For the stout floats, divide the ice cream between two pint glasses then slowly top each with half a can of the stout.  Top each a swirl of whipped cream, a drizzle of salted whiskey caramel, and enjoy with a straw and spoon!