¼ cup 2 (fl oz/59 ml) vegetable oil
½ cup popcorn
Heat a heavy pot over medium-high. Add the oil and popcorn. Cover and shake until the popcorn has popped.
Uber Beer Salt
1 cup (8 fl oz/237 ml) pilsner
½ cup kosher salt
Preheat the oven to 180°F (82°C). Combine the pilsner and salt. Pour the mixture onto a baking sheet with sides and put in the oven to dehydrate until completely dry. This will take a few hours. Scrape the dried salt off the pan when completely dry.
½ cup brown sugar
1 Tbs butter
1 Tbs corn syrup
¼ tsp baking soda
1 Tbs water
½ tsp vanilla
¼ lb (113 g) diced rendered crispy bacon
¼ cup whole almonds
In a small saucepan, combine the sugar, butter, and corn syrup. Bring the mixture to a boil and cook without stirring until white wisps of smoke start to appear. Pull off the heat and add the rest of the ingredients. Mix with the popcorn as quick as you safely can. If the caramel clumps up or becomes difficult to work with, place the whole mass on a sheet pan and pop in the oven at 360°F (182°C) for about 5 minutes to soften and recoat. Finish by sprinkling the Uber Beer Salt on the caramel corn.
Beer suggestions: For the beer salt, get an extra dose of hops aroma in your beer salt by using Firestone Walker’s Pivo Pils (Paso Robles, California).
With more than 100 recipes (and mouthwatering photos of every dish), there’s nothing in the world of cooking with craft beer like Craft Beer & Brewing’s cookbook, The Craft Beer Kitchen. Order your copy today!