Remember a while back when I posted about that apple cider cream pie? Well, it remains one of my favorite recipes and it comes from the pastry genius that is Allison Kave of First Prize Pies. She and a partner (Keavy Blueher) are raising funds to open a dessert and cocktail bar in Brooklyn called Butter & Scotch. This sounds like a real dream to me, and so I was super excited when Allison agreed to preview one of their recipes here. And not just any recipe, a recipe for Dark & Stormy Caramel Corn that manages to combine one of my favorite cocktails with one of my favorite sweets.
The recipe is surprisingly easy to make and does not involve a candy thermometer, delightful news for some of you. It is perfect for right now—Halloween on the horizon and leaves falling from the sky. The lime/ginger/rum flavors are nice and subtle, so you still get a strong caramel corn flavor. I can’t stop eating it.
This caramel corn also happens to be one of the rewards for supporting the Butter & Scotch Kickstarter page. They are in the home stretch and trying to secure the rest of the funds to open their restaurant. More on them, and Butter & Scotch HERE.
Dark & Stormy Caramel Corn
Yield: 12 cups
Overall time: About 1 hour
- 1 stick (1/4 lb) unsalted butter
- 1 cup sugar
- 1/4 cup light corn syrup
- 1/4 tsp baking soda
- 2 tsp kosher salt
- Zest of 1 lime
- 1 tablespoon fresh grated ginger
- 3 tablespoons Gosling’s Black Seal Rum (you can use another rum, but it won’t legally be a dark and stormy or something)
- 12 cups of popped popcorn (I used 1/2 cup of kernals)
Preheat the oven to 325° F. Grease two clean metal half sheet pans and set aside. (I lined mine with parchment to make clean-up easier)
In a heavy-bottomed 1-gallon pot, heat the butter, sugar, and corn syrup over medium-high heat, stirring until melted and incorporated. Allow the mixture to cook until you smell the caramelized sugar, and see it turn a light amber/beige color. Remove the pot from the heat, and whisk in the baking soda. Then whisk in the salt, lime zest, ginger, and rum (be careful, the caramel will release a lot of steam, so guard your hands). When all the ingredients are incorporated, fold in the popcorn using a heatproof spatula or wooden spoon. Keep folding, pulling caramel up from the bottom of the pot and over the popcorn, until it is well coated.
Spread the popcorn out on the sheet pans, and bake for 20 minutes, pulling it out every five minutes to fold and toss to better coat the popcorn with caramel. Remove from the oven to cool completely (about 20 minutes), then serve, or seal in airtight bags.
The caramel corn will last for up to 5 weeks when kept in an airtight bag away from humidity (but it won’t be around that long!).
October 17th, 2013 at 9:45 am
love first prize pies! love butter and scotch! this looks tremendous and also, can we talk a nice handmade holiday gift, right?
Ali @ Inspiralized says:
October 17th, 2013 at 10:32 am
I’m going to make a big batch of this weekend and keep on hand as a snack! Thanks for the inspiration!
October 17th, 2013 at 10:33 am
I was just thinking yesterday how I wanted to make my own caramel corn this Fall. Wow, ginger, rum and lime zest…very interesting! This inspires me to think out of the box.
October 17th, 2013 at 10:39 am
Oh, yum. You’ve made my day. Some of this may make it onto holiday treat platters . . . if I don’t eat it first. At any rate, I’m going to make some of this for me and my boyfriend to enjoy during our last camping trip of the season this weekend. Thanks!
Katrina @ Warm Vanilla Sugar says:
October 17th, 2013 at 1:02 pm
This looks like the perfect snack. Lovely recipe!!
October 17th, 2013 at 1:07 pm
I can’t wait to make this! I love a good Dark & Stormy.
October 17th, 2013 at 5:08 pm
Wow, this popcorn is absolutely swoon-worthy! Bonus is that I can buy Gosling’s, so I don’t have to make an “illegal” batch. :)
Sarah | The Sugar Hit says:
October 17th, 2013 at 7:58 pm
Such a great idea. Looks delicious!
October 17th, 2013 at 8:57 pm
This looks WAY better than normal caramel corn. Also, count me among the people who love that this does not involve a candy thermometer!
Dan from Platter Talk says:
October 18th, 2013 at 8:37 am
Dark, stormy, and DREAMY. Would love to try some of this darkness!!
October 20th, 2013 at 9:29 am
I actually went ‘WHAAAAAAT?” the second I read this. So going to have to make it for a pirate movie themed night. Thanks Brian!! :D
October 20th, 2013 at 9:31 am
Also, damn. Wrong name, wrong wrong wrong. Very sorry.
October 21st, 2013 at 1:50 pm
may i have some now, please.
October 22nd, 2013 at 7:45 am
It is indeed good news for me who does not know how to use my candy thermometer. Thank you for sharing the recipe. I usually buy my caramel popcorn. Now I can make my own.
October 22nd, 2013 at 11:11 pm
Made it tonight for book club. Smashing hit!
Tess @ Tips on Healthy Living says:
October 25th, 2013 at 3:19 pm
Forget the Halloween candy– I’d rather indulge on this instead! Thanks for sharing!
October 25th, 2013 at 8:26 pm
WOW!!! Just made a batch to take to my annual Halloween party. Everyone will LOVE it!
October 29th, 2013 at 7:36 pm
Excellent! Made a batch tonight with Gosling’s Black Seal rum… test batch before I make a boatload to send to my son at college. It’s fabulous… a winner all around! And E-A-S-Y! Thanks!
November 4th, 2013 at 4:34 pm
The lime zest really stands out. Zesty!
November 11th, 2013 at 8:15 am
What a delightful idea! The Dark & Stormy is one of my favorite summer drinks. I love the idea of bringing this flavor combo into the fall in food form.
November 24th, 2013 at 9:21 pm
So easy to make, and just the right texture! I love the little hint of lime/ginger/rum complexity behind the plain old yumminess!
February 7th, 2016 at 9:40 am
I finally made this and it is just as delicious as one could hope.