I came across a fun recipe in Lily Vanilli’s Sweet Tooth for whisky and salt caramel popcorn and thought I’ll give it a spin, only with rum since that’s what I had. I did a little bit of research on caramel popcorn and found that almost everyone recommends baking the popcorn at a low heat for about an hour to crisp up the caramel and avoid the dreaded soggy popcorn. Lily’s recipe has some baking soda added to it to lighten the caramel- something similar to making honeycomb.. which is geekily fun! Notes for next time- maybe add some toasted coconut (coconut and rum belong together!) and almonds for more crunch.
This treat needs to be eaten quickly because it gets stale and soggy fast in humid weather due to sugar’s hygroscopic quality and popcorn’s typical inability to stay fresh for long. Boo. Or yay- so much popcorn so little time?