Peanut Butter Stout Caramel Corn.
I don’t think this needs much of an intro.
San Diego has an amazing craft beer culture. Vegas and I have made it our mission to try it all. #sorryimnotsorry
The Belching Beaver Peanut Butter Milk Stout was recommended to us by a helpful Whole Foods employee. It’s lovely – so much so that it’s won medals at the World Beer Championships (yes, that’s a thing). I can’t beat their description, so here it is:
Our Peanut Butter Milk Stout is simply irresistible. It’s like dark chocolate Reese’s in a glass! Rolled oats and Lactose add to the creamy body of this beer while heavenly aromas of roasted buttery peanuts and chocolate greet you with every sip. Try this out with a scoop of vanilla ice cream for a real treat!”
While it is quite delicious, a giant bottle of peanut butter stout is a lot to take down (that’s what she said). Naturally, I began thinking of alternative uses for what I couldn’t drink.
This popcorn is damn good. When Vegas won’t stop eating something, I know it’s not just “Laura’s being strange again” good.
Remember Cracker Jacks? It’s like that, but with a beer twist. The bold stout provided enough of a punch to stay detectable in each bite. It was the perfect compliment to the sweet crunch of the caramel.
We ate a bunch of it plain, but some was used as a crunch garnish to another beer creation… which will be coming soon to a blog near you. 😉
Peanut Butter Stout Caramel Corn
- 1/3 C corn kernels
- 1/2 C brown sugar
- 1 T brown rice syrup
- 1/2 C peanut butter milk stout, plus 2 T, divided*
- 3 T coconut oil
Preheat oven to 250. Line a large baking sheet with parchment or non-stick foil.
Place the corn kernels in a brown paper bag. Fold the top over a couple of times. Place in the microwave with the folded side down and microwave on high for ~3 mins.
Listen for the popping to slow and remove from microwave. You should have about 7 cups of popcorn. You may have to do this in two batches.
Pour the popped corn onto the baking sheet, spreading out in an even layer.
Next, prepare the caramel sauce by adding brown sugar, syrup, 1/2 cup of stout, and butter to a medium saucepan over high heat. Stir just until the sugar dissolves.
Allow to boil for 8-9 mins without stirring. Stir briefly to ensure that sauce has thickened. Remove from heat and stir in the remaining 2 tablespoons of beer.
Carefully pour the sauce over the corn, stirring to coat evenly.
Place in oven and bake for 20 mins. Remove from own, toss the popcorn, and bake for another 20 mins.
Remove from oven and allow to cool until hardened. Store in an air-tight container or baggie.
*You can use any stout here… but if you find the Belching Beaver Peanut Butter Stout, I highly recommend it.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
I’ll be making more of this for the 4th of July festivities!
Have you ever made your own flavored popcorn?
For those in the US, do you have your 4th of July planned yet? I have no idea where to go in SD!