Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 16 Cup | popped popcorn |
| 2 Cup | lightly salted dry-roasted peanuts |
| 2 Cup | butter |
| 4 Cup | brown sugar |
| 1 Cup | corn syrup |
| 2 Teaspoon | Salt |
| 2 Teaspoon | baking soda |
| 4 Ounce | bourbon |
| 2 Teaspoon | vanilla extract |
| To Taste | Sea salt |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 16 Cup | popped popcorn |
| 2 Cup | lightly salted dry-roasted peanuts |
| 2 Cup | butter |
| 4 Cup | brown sugar |
| 1 Cup | corn syrup |
| 2 Teaspoon | Salt |
| 2 Teaspoon | baking soda |
| 4 Ounce | bourbon |
| 2 Teaspoon | vanilla extract |
| To Taste | Sea salt |
Steps
1
Preheat the Traeger with the lid closed to 180°F; this will take about 15 minutes.
180 ˚F / 82 ˚C
2
Combine popcorn and peanuts in a large bowl and toss.
3
Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup and salt. Increase heat to medium high and bring to a gentle boil until the temperature reads 250 degrees on a candy thermometer.
4
Stir in baking soda and let bubble for 1 minute. Remove from heat and while whisking, add in bourbon and vanilla. Working quickly, pour the hot caramel over the popcorn and peanuts and toss to coat.
5
Divide the mixture in half and spread over two parchment lined baking sheets. Place directly on the grill grate and smoke for about 1 hour, stirring occasionally. Sprinkle with sea salt and let cook.
01:00
6
Break into bite sized pieces and serve. Enjoy!
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