The Cooking with Books Extravaganza starts with “Edible Brooklyn: The Cookbook”. The history of Brooklyn is a difficult one to describe; how can you describe such a melting pot of cultures, especially if one is focusing on Brooklyn’s edibles. That’s were “Edible Brooklyn: The Cookbook” (Edited by Rachel Wharton) comes in. It walks you through Brooklyn, holding your hand and whispering snippets of history here and there. This cookbook takes you on a literal tour of delis, confection shops, butcher shops, bars and more, sharing in each spot a delicious recipe that tells the story of where it came from, how it’s made and why it’s “Brooklyn”. Today I’m sharing the recipe for the MOST addictive, most delicious caramel corn I’ve ever tried. It’s got bacon, coffee, bourbon and maple syrup. What else do you need in life!?!
BACON-MAPLE-BOURBON COFFEE CARAMEL CORN
Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Recipe from Jen King.
1 stick unsalted butter
¼ cup light corn syrup
¼ cup dark (grade 8) maple syrup
¼ cup bourbon
2 cups sugar
Nonstick cooking spray
20 cups of popped popcorn
1 ½ TSP finely ground coffee
1 cup cooked bacon, crumbled into pieces
1 TSP baking soda
1. Melt the butter in a medium saucepan set over low heat. Stir in the light corn syrup, maple syrup, bourbon, and sugar. Increase the heat to medium-high, place a candy thermometer in the saucepan, and continue to cook until the temperature reads 300°F.
2. In the meantime, heavily coat a large bowl (or two, if necessary) with nonstick cooking spray, and add the popcorn. Also spray 2 spatulas and set aside.
3. When the bourbon mixture reaches 300°F, take it off the heat immediately and add the coffee, stirring well. Add the cooked bacon pieces and baking soda. Blend well until fully incorporated.
4. Carefully add the hot bourbon mixture to the popcorn and immediately toss with the spatulas until thoroughly coated. (Keep tossing the popcorn until it cools down a bit or the caramel corn will stick to itself. If that happens, spray on some more nonstick spray and it will separate.) Let cool completely before serving.
Disclaimer: The views and opinions expressed on Cooking with Books are my own and based on testing and/or personal experience. I was sent the book free of charge, although not monetarily compensated for a positive review.