Cooking With Beer – Sierra Nevada Torpedo IPA Caramel Popcorn

(Courtesy Sierra Nevada Brewing)

Festive treats take on new meaning as we approach Halloween, especially treats made with serious craft beer.

This delicious recipe comes our way from Chico, California-based Sierra Nevada Brewing and it uses the brewery’s Torpedo Extra IPA, a 7.2 % ABV India Pale Ale, that’s a dry-hopped out of its mind and available all year round.

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

So, let’s do this!

Sierra Nevada Torpedo Extra IPA Caramel Popcorn

Ingredients

, Cooking With Beer – Sierra Nevada Torpedo IPA Caramel Popcorn 2 cups popping corn

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 Torpedo Extra 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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, Cooking With Beer – Sierra Nevada Torpedo IPA Caramel Popcorn