“Adult caramel corn! From Food and Wine magazine, Feb., 2010”
1hr 15mins
16 cups

Ingredients Nutrition


  1. Preheat oven to 250 degrees and position racks on upper and middle thirds of oven.
  2. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
  3. In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup, and salt and bring to boil, stirring until the sugar is completely dissolved. Boil over medium 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 two spoons, toss to coat thoroughly.
  4. Spread the popcorn on two nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets haflway through, until golden and nearly dry. Turn oven off, open the door completely and let the popcorn cool completely before serving.
  5. Can be kept in airtight container for up to one week.

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