Tequila Spiked Caramel Corn – a delicious recipe with popcorn, peanuts, light brown sugar, butter, light corn syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 250u00b0 and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
2
In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup and salt and bring to a boil, stirring until the sugar is completely dissolved. Boil over moderate heat for 4 minutes. Remove from the heat. Using a long spoon, stir in the baking soda and tequila; the syrup will foam. Immediately pour the hot syrup over the popcorn and peanuts and, using 2 spoons, toss to coat thoroughly.
3
Spread the popcorn on 2 nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Turn off the oven, open the oven door completely and let the popcorn cool completely before serving.
1346
kcal
Calories
41
g
Fat
241
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 16 cups air-popped popcorn, 1/2 cup salted roasted peanuts, 1 cup light brown sugar, 1 stick unsalted butter, and more.
Yes, Tequila Spiked Caramel Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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