Reviews & Comments

I made this today. Oh, my! I'm not a beer drinker, so I had to have a little help picking out a stout to use, and decided on a local micro brew. I could not find the brown rice syrup, so I used dark corn syrup. It was interesting to taste the flavors coming together as I made the caramel corn. I did use Blue Diamond roasted and salted almonds and the syrup does not want to bind the corn and nuts together, so the nuts plunk to the bottom. After 20 minutes of caramelizing in the oven, this was good. As it was to be a gift for men, I decided chocolate chips in the mix wouldn't appeal, so I melted them in a resealable bag, and then drizzled it over the caramel corn, and tossed until it all was coated. Would I make this recipe again? Oh, yeah.... move over guys, it's mine, mine, mine. Now to see if the city guys keep the snow plowed on my street.