Name: Tequila-Spiked Caramel Corn
Yield: 1
Ingredients: 16 c. air-popped popcorn -; 1/2 c. salted roasted peanuts -; 1 c. light brown sugar -; 1 stick unsalted butter -; 3 tbsp. agave nectar (see Tips & Techniques) -; 2 tbsp. light corn syrup -; 1/2 tsp. salt -; 1/4 tsp. baking soda -; 1 1/2 tbsp. tequila -

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Ingredients for - Tequila-Spiked Caramel Corn

1. 16 c. air-popped popcorn -

2. 1/2 c. salted roasted peanuts -

3. 1 c. light brown sugar -

4. 1 stick unsalted butter -

5. 3 tbsp. agave nectar (see Tips & Techniques) -

6. 2 tbsp. light corn syrup -

7. 1/2 tsp. salt -

8. 1/4 tsp. baking soda -

9. 1 1/2 tbsp. tequila -

How to cook deliciously - Tequila-Spiked Caramel Corn

1. Stage

Preheat the oven to 250 degrees F and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl.

2. Stage

In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup, and salt and bring to a boil, stirring until the sugar is completely dissolved. Boil over moderate 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 2 spoons, toss to coat thoroughly.

3. Stage

Spread the popcorn on 2 nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Turn off the oven, open the oven door completely, and let the popcorn cool completely before serving.