Sometimes, when it is the holiday season and you have pulled yourself out of bed in the wee hours to watch the earth shift in front of the moon on the solstice for the first time in 372 years, when you’ve stood on your stoop at 3 in the morning with the wind howling and the streets empty and otherwise quiet around you, face to face with the amber moon, when you’ve returned to bed and slept snugly only to rise for weekday brunch, a luxury in and of itself, made even better by lingering for hours around a small table with friends who were barely in your life a mere year ago, when it is the solstice and the sun seems to shine extra brightly to make up for it being the very shortest day, when all these things are part of your winter, sometimes it is nice to bring a little gifty to that weekday brunch to celebrate the season.
While your circumstances may be slightly different, I wish you many reasons for celebration this winter, opportunities that call for something small and homemade to share with others. There is a chance that you simply do not feel like making cookies, but want to whip up a little something to give away. That’s the boat I was in last night. I had made some caramel corn a couple of weeks back, and, while it was very tasty and swiftly consumed and likened to crack in its addictiveness, a little voice in my head refused to shut up about making caramel corn again, but next time adding a little chipotle. I decided to give it a whirl. Once I got cooking, I realized I was a little short on corn syrup, and I decided that bourbon would be a great way to compensate. Don’t question my logic, people — the addition of whiskey yielded very decadent results, and you will want to eat it up.
Recipe: Bourbon-Chipotle Caramel Corn
What Goes In:
- 1 cup unpopped popcorn
- nuts (optional)
- 1 cup brown sugar
- 1 stick unsalted butter
- 2-3 chipotle peppers in adobo
- 1/4 cup corn syrup
- 1/3 cup bourbon
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla
How To Do It:
- Pre-heat oven to 250°F and line your biggest baking sheet with parchment.
- Pop your popcorn however you like and pile it on the pan (I popped mine on the stove in two batches). Add nuts if you like — I used about a half cup of sliced almonds and half cup of peanuts.
- Melt brown sugar, corn syrup, and bourbon together in a large sauce pan, larger than you think you need, because this stuff is both sticky and bubbly. Let it bubble away on medium heat for five minutes or so.
- Combine butter and chipotles in a food processor until smooth. Or just blend up your chipotles. I really only combined them because my food processor is too big to fully blend up a couple of small peppers on their own.
- Add chipotle butter and salt to your bubbly caramel mix. Stir well and cook together for another few minutes (clearly, this is a very scientific process).
- Turn off heat. Add your baking soda. Stir rapidly. It will foam up a bunch and get lighter in color and thick. Stir in vanilla, too, and quickly pour over popcorn. Stir the sauce into popcorn as well as you can. I like to use a silicone spatula for this — it is good for the stickies.
- Bake for about an hour, stirring every 15 to 20 minutes to ensure even distribution of caramel and to prevent popcorn from burning.
- Remove from oven and let cool completely. I left mine out overnight.
The caramel might still be a little on the soft side when you take it out of the oven, but it will crisp up as it cools. Once cool, tumble it into cellophane bags and add adorable gift tags (mine, shown here, are courtesy of the ridiculously sweet Eat, Drink, Chic). Embellish with ribbons, tulle, love letters, whatever your heart desires, and share.
Happy Holidays, and Happy Gifting!