Lunch: Tequila-Spiked Caramel Corn

More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow baking turns the popcorn-nut mix fabulously crunchy.

This recipe includes fertility superfoods such as:

Nuts, Agave

Health and fertility benefits of Tequila-Spiked Caramel Corn

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Agave has a low glycemic index (GI) of 17.

Ingredients

16 c. air-popped popcorn
1/2 c. salted roasted peanuts
1 c. light brown sugar
1 stick unsalted butter
3 tbsp. agave nectar (see Tips & Techniques)
2 tbsp. light corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 tbsp. tequila

Instructions

Preheat the oven to 250 degrees F and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
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.
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.

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