Cooking With Beer – Big Little Thing IPA Caramel Popcorn

(Courtesy Sierra Nevada Brewing)

Festive treats take on new meaning when they are crafted with something less likely, especially treats made with a serious IPA.

This recipe comes our way from Chico, California-based Sierra Nevada Brewing and it uses the brewery’s newly relaunched Big Little Thing IPA, a 9.5% ABV Hazy Imperial India Pale Ale that adds just the right touch of juicy goodness to the caramel popcorn.

“We experimented with several Hazy Imperial IPA recipes, but when I tried this one, I was truly impressed,” said Brian Grossman, Chief Brewer and second-generation owner of Sierra Nevada Brewing “It’s packed with flavor and has a smooth, pillowy texture, without being overly sweet.”

And given that you’ll have some left over, it’s also the perfect companion while you’re cooking.

So let’s do this!

Big Little Thing IPA Caramel Popcorn

Ingredients

2 cups popping corn

, Cooking With Beer – Big Little Thing IPA Caramel Popcorn 2 tablespoons vegetable oil

2 cups toasted nuts (e.g., pecans, almonds, peanuts)

1 cup dried fruit (e.g., cranberries, cherries)

Non-stick vegetable oil spray

1/2 cup Big Little Thing Hazy Imperial IPA

1/2 cup water

2 1/2 cups sugar

1 teaspoon salt

1/2 cup light corn syrup

1/2 tablespoon baking soda

1 stick unsalted butter

Directions

Step 1

In a large pot with a lid, add the vegetable oil and the corn. With the lid on the pot, cook over moderately high heat, shaking the pot continuously for about 8 minutes or until all of the kernels are popped. Pour the popped corn into a large bowl and set aside.

Step 2

In a heavy-bottomed sauce pan, combine Celebration, water, sugar, salt and light corn syrup. Cook over medium heat until the mixture is dark amber, about 300°.

Step 3

Remove sauce pan from heat, add baking soda and butter and stir for about 30 seconds. Caution: This will produce considerable steam. Use a long whisk and avoid touching the top of the sauce pan.

Step 4

Working quickly and carefully, pour the caramel sauce over the popped corn. Stir to coat the popped corn evenly. Add the nuts and fruit.

Step 5

Pour the final mixture onto a sheet pan lined with parchment paper or foil wrap that has been sprayed with non-stick vegetable oil spray.

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