Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Chelsea Zimmer  
Active Time
15 Mins
Total Time
2 Hours
Yield
Serves 12 (serving size: 1/2 cup)

Enjoy this Christmas tin treat year-round with a Scotch-infused caramel sauce and a sprinkling of flaky sea salt. We love it as a salty-sweet ice cream topping, but the gourmet popcorn holds its own as an addictively delicious party snack, too.

How to Make It

Step 1

Preheat oven to 275°F.

Step 2

Stir together brown sugar, light corn syrup, unsalted butter, and sorghum syrup in a medium saucepan over medium. Cook, stirring occasionally, until butter is melted and sugar is dissolved, about 5 minutes.

Step 3

Remove from heat; stir in blended Scotch whisky and baking soda. (Mixture should lighten significantly in color and begin to bubble.) Place unsalted popped popcorn in a large bowl; pour brown sugar mixture over popcorn in a slow, steady stream, stirring to coat completely.

Step 4

Spread popcorn in a single layer on a baking sheet lined with parchment paper. Sprinkle evenly with flaky sea salt (such as Maldon). Bake in preheated oven 1 hour, stirring every 15 minutes. Remove from oven, and let stand at room temperature until completely dry, about 30 minutes.