Game Day Provisions 101: Gridiron Whiskey Caramel Corn

Baked Appetizers & Dips. Southern Entertaining. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. How To Make Football Food & Tailgating Recipes. Game Day Entertaining. Tailgate PartyGame Day Entertaining

The Technique

Gridiron Whiskey Caramel Corn

Football season naturally reaquaints us with some of our favorite fall flavors. Popcorn & nuts are certainly acceptable snacks but why not sweeten the deal. Hand crafted caramel corn is a fitting nibble to offer football fanatics on game day. The sideline classic sports undeniable charm with extra doses of team spirit. A noble southern contender, sorghum, scores big as the MVP in this recipe perfect for tailgating. The pure syrup adds distinctive depth to an old standard. Coupled with the smoky almonds & a game day staple, whiskey, the caramel corn delivers instant cheer. Make a small batch of Almond Footballs to send this addictive tidbit over the goal line for easy points in style & taste. It can be made several days in advance & travels well. Simply pop into a zip-top plastic bag & toss into your tote. Get ready to be voted the team captain of good taste when you show up with this first-rate treat.

Gameday Entertaining. Gridiron Whiskey Caramel Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating Recipes Football Appetizers Tailgate Party Recipes & Ideas How To Make Caramel Corn Southern Entertaining Southern Hostess Game Day Entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGridiron Whiskey Caramel Corn
makes 12 servings

The Basic Fundamentals

It’s okay to stir the mixture as it comes to a boil so the butter blends into the sugar making it homogenous. As bubbles begin to pop over the surface, remove the spoon & do not use it again or rinse & dry it well to prevent the sugar from crystallizing creating a grainy texture.

2 {3-oz} bags plain microwave popcorn, popped {about 12 cups}
2/3 cup lightly salted dry roasted peanuts
1/3 cup lightly salted smoked almonds
1 cup dark brown sugar
1/2 cup butter, cut into pieces
1/3 cup sorghum
1/4 tsp kosher salt
3 Tbsp whiskey
1/4 tsp baking soda
Almond Footballs

Preheat the oven to 250 degrees. Coat two half-sheet pans with cooking spray & set aside. Microwave the popcorn according to package instructions. Place the popcorn in a very large bowl. Discard any unpopped kernals. Stir in the peanuts & the almonds. Set aside. Bring the brown sugar, the butter, the sorghum & the salt to a boil in a 3 1/2-quart saucepan over Medium-High heat. Continue cooking an additional 2 minutes. Remove from the heat. Carefully stir in the whiskey until blended. Stir in the baking soda. Pour the hot sugar mixture over the popcorn mixture. Stir well & spread into the prepared pans. Bake 40 to 50 minutes, stirring every 10 minutes, or until coated & crisp, rotating the pans halfway through baking. Remove from the oven. Cool completely. Store in an airtight container. Toss with Almond Footballs just before serving, if desired.

The Extra Point

Pull out all the stops & serve the indulgent snack in custom Gridiron Tailgating Bags.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Make Gridiron Whiskey Caramel Corn

Punt any doubts offsides. Making this addictive snack is a cinch. With a few basic fundamentals, you’ll master it in no time.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 First off, it’s okay to stir the mixture as it comes to a boil so the butter blends into the sugar making it homogenous. As bubbles begin to pop over the surface, remove the spoon & do not use it again or rinse & dry it well. The important thing to know is that you do not want to reintroduce any sugar granules once the mixture is smooth, bubbly & ready to coat over the popcorn & nuts. This is what causes a grainy texture when making candy & working with sugar. Next, step back when you add the whiskey as steam will release rapidly from the mixture. Stir carefully until blended. Now add the baking soda & stir until smooth. It aids in softening the caramel, making it more porous insuring a snack that’s easy on your teeth.You will notice the appearance will change & become thickened but lightweight. Pour this over the popcorn & coat well. It will not be drenched in the caramel mixture. 

Spread the popcorn mixture onto the pans & place them in the oven. At the 10 minute intervals, remove the pans from the oven to give them a good stir. The caramel mixture will begin to coat the popcorn more evenly. Rotate the pans between the racks during the process to allow for even drying. Once the mixture tightens up, clinging more to the popcorn & not the sheet pan, that is your clue to remove the caramel corn from the oven. Allow it to cool completely for the signature crispy texture. If you find that after cooling the popcorn isn’t as crisp as you’d like it to be, particularly the pieces more heavily coated with the caramel mixture, return to a 250 degree oven & bake 10 to 20 minutes longer.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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