Hello September…


In some ways September is more the start of the New Year to me than January. Maybe the old school teacher in me still sees it that way (I still buy a student planner as a calendar). Maybe it’s because it’s almost like my soul awakens this time of year.
Maybe it’s the cozy and adorable clothing that comes out in the fall…the plaid, the sweaters, the scarves. If you follow me on Pinterest then you know I’ve had a problem with pinning clothing lately. A big problem. :)

Maybe it’s the apple everything. Since I live in the land of apples my apple options are plentiful. I can go pick my own. I can watch them press cider right in front of me and take it home…and not just any cider, Honeycrisp cider which is THE best. I can go home and have a nice mug of fresh hot cider or even make apple cider donuts (darn that sounds good).

Maybe it’s the pumpkin everything. The pumpkin spice lattes are already out. Soon I’ll be able to trek through the pumpkin patch and pick out different shapes of pumpkins and gourds to go on my porch (which already has the fall wreath up) and on my tables and mantles. And of course the baking of all things pumpkin.

Maybe it’s the fact that hockey starts up again. While I play year round those wimps in the NHL (just kidding) take the summer off. Starting this month is preseason and then the real deal starts in October!

Maybe it’s the fact that sitting on the couch bundled up in blankets is totally acceptable this time of year. Especially when you have a hot cup of cocoa in your hand full of marshmallows.
Maybe it’s the crisp morning walks with the crunchy leaves under my feet and the bursting of the colors in the trees.

Most likely it’s a combo of all of those things.

One of the smells that says fall to me is whisky. I can’t stand to drink it but I love it in baked goods and the smell of it in general. Which is why I put it in my sticky buns. And why I put it in this caramel corn. And why I put it in my pound cake (that recipe isn’t up yet). I love it with pecans especially. So when I was craving caramel corn the other day I decided that whisky and pecans would be the flavor profile. MDP loves this caramel corn. I do too, but he really loves it. Like he might take my ring and give it to the caramel corn instead. :)

Oh and don’t forget if you are female (sorry boys) and haven’t signed up to do the FREE 28 Day Live More Weigh Less Challenge (it’s not a diet it’s about putting more fun back in your life) you have today and tomorrow only to sign up!

Whisky Pecan Caramel Corn

Ingredients

  • 16 cups popped popcorn (unsalted)
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 ½ cups brown sugar
  • ½ cup Lyle’s Golden Syrup (if can’t find use corn syrup)
  • 1 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. vanilla bean paste (or extract)
  • ¼ cup whisky
  • ½ tsp. baking soda
  • 1 ½ cups pecan (chopped or not)

Instructions

  1. Preheat oven to 250F. Spray two baking sheets with nonstick baking spray and set aside.
  2. In a large bowl (the largest heat safe bowl you have in the house) put popcorn and pecans in it. Set aside.
  3. In a large saucepan over medium-high heat, combine the butter, sugars, golden syrup, lemon juice and salt. Cook, stirring occasionally, until the butter and sugars melt together.
  4. Increase the heat to high and bring the mixture to a boil. Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6-9 minutes.
  5. Remove from the heat and stir in vanilla, whisky, and the baking soda. They syrup with bubbles and foam with the baking soda is added, simply stir until it subsides. Immediately pour the caramel over the popcorn mixture and stir with a large wooden spoon until a caramel glaze completely coat all the popped corn and mix until all the popcorn is covered.
  6. Divide the caramel corn between the prepared baking sheets and bake for 20 minutes. Remove from oven and stir and flip (I use a heat proof spatula) the caramel corn. Bake for another 20 minutes. Do the same again.
  7. Let caramel corn cool completely. Store in a tightly covered container for up to a week.
  8. Adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
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Comments

  1. I love September too, though I probably hated it a lot when I was in school. Aside from the things you mentioned, I’m mostly happy to see September because I hate the way that the summer makes being outside feel, but I’ll probably have to wait a few more weeks for that to go away.
    I’ve been meaning to make caramel corn proper for a while now and have never gotten around to it. Unfortunately, my first experience with whiskey a few months ago led to me never wanting to smell, look at or think about it again. *shudders*. :)

  2. I will miss the Fall. Everything you just described gave me a longing for Fall. We just moved to Arizona for my husband to go to grad school… which means no Fall for us unless we drive up to Flagstaff. Luckily my dad and step mom are coming to visit with a bushelof freshly picked apples the first weekend in October:)

  3. Start of a new year indeed. Urg, college. This corn looks like it could help me get through those homework sessions, though… :)

  4. @Amanda Joy- I feel for you. I moved from AZ to WA state! I went to undergrad at NAU. And sadly you won’t be seeing fall weather for many, many months.

  5. Oh that looks so good!! I might just have to try it and hope my husband doesn’t want to give my ring away too, lol.
    I remember the cider mills, fresh cider and pumpkin doughnuts and I sure miss it. Nothing like that in South Texas and considering it’s still in the 100′s it doesn’t quite feel like fall either. Enjoy a little for me, please!

  6. September is my birthday month. Cannot wait to celebrate. I hope someone else gets the memo about this popcorn so they can bring it to the celebration. Looks amazing!

  7. I always say that fall doesn’t offically start until October 1st. But I really cannot wait for sweaters and hot beverages (Hot cocoa to be exact) and the leaves turning colors. Fall is just a wonderful time of year :)

  8. This looks incredible! My husband will seriously love this stuff :)

Trackbacks

  1. […] Whisky Pecan Caramel Corn by Culinary Concoctions by Peabody […]

  2. […] scandalous treats.  Last night, as part of my “re-claiming”, I tried a new recipe for Whiskey Pecan Caramel Corn – it’s a keeper.  A couple of notes in case you decided that you also need this treat […]

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