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.
½ cup brown sugar
¼ cup light corn syrup
3 tablespoons unsalted butter
1 tablespoon sorghum syrup
1½ tablespoons (¾ oz.) blended Scotch whisky
¼ teaspoon baking soda
6 cups unsalted popped popcorn
2 teaspoons flaky sea salt (such as Maldon)
How to Make It
Preheat oven to 275°F.
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.
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.
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.