Salted Beer Caramel Corn

Salted Beer Caramel Corn

Today is the day.

Today, September 18th,  the book I spent months creating, turning myself into a figurative nightmare, pouring blood, sweat, tears and beer into each recipe, hits mailboxes and store shelves across the land. While I should be feeling excessively accomplished now that I can officially slap a Publish Author tittle after my name, there is also a thin film of vulnerability draped over today. Because more than I want it sell like Funfetti Cronuts, I want it to be well received, I want you to love it. I wish all the recipes to be Home Runs, every step to make sense to ever cook, and every Amazon reviews to be glowing.

What you think matters to me, probably more than it should. So if you buy this little book of mine, The Craft Beer Cookbook, and you have a question about a recipe, email me: If you make a recipe and love it, tweet a picture to me @TheBeeroness. If you make a recipe on your own blog, share it on my Facebook page. I want to know what you think (let’s be honest) especially if it’s good.

While I spent the weekend worried about the release of the book, and working out the details of the book tour, I decided it was a great idea to stress eat caramel corn. I even made two batches.  The first batch I used a hoppy brown ale, which gave the caramel a mild beer flavor that was a bit lost once it coated the corn. The next batch I used an imperial stout, a big bold beer with enough monster taste to give the caramel corn notes of beer in every bite.

Caramel corn and a beer cookbook, not a bad Wednesday.

Salted Beer Caramel Corn

Salted Beer Caramel Corn


  • 1/3 cup corn kernels
  • 2/3 cup brown sugar
  • 2 tbs light corn syrup
  • ½ cup imperial stout, plus 2 tbs, divided
  • 4 tbs butter
  • 1 tsp coarse sea salt


  • Preheat oven to 250.
  • Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use).
  • Spray a large baking pan with cooking spray.
  • Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
  • Add the brown sugar, light corn syrup, ½ cup stout and butter to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 7 minutes, without stirring. Remove from heat, immediately stir in the remaining 2 tablespoons stout.
  • Spray a silicon spatula with cooking spray (except the handle).
  • Gently pour the caramel sauce over the corn, stirring to coat.
  • Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
  • Remove from oven and spread evenly onto a sheet of parchment or wax paper, sprinkle immediately with salt. Allow to cool, until hardened. Store in an air-tight container.


Salted Beer Caramel Corn 2


42 thoughts on “Salted Beer Caramel Corn

  1. Congrats! I’ve had a crappy week but the one bright light has been the excitement of your cookbook! I’ve been following the tracking all day and thankfully my boyfriend stayed home today so I can bug him every 5 min asking if it was delivered yet. “Out for delivery” still?! I’m sure it’s going to be amazing and I’ll share all of the reviews of happiness and joy from my friends after I cook them most of the things in it in about the next month! :)

  2. So, so, SO incredibly happy and excited for you!! I can only imagine the emotions you are going through today! Excitement, fear, worrying, second guessing and so on! But seriously, I cannot wait to get my hands on a copy and I know it is going to be KILLER! Everyone will love it! Enjoy the day!!

    Now the caramel corn? Yeah, could you please send that along with a copy of the book? I’l eat and read as I go!

  3. A HUGE CONGRATS on the book Jackie!! I can’t wait to get mine delivered {sometime next week!} and cook all the delicious things in there!! I know it’s all going to be fantastic because everything I’ve ever made from your recipes always has been!!

    Now I just need to make some caramel corn to go with my reading!! YUM!!

  4. We LOVE YOU! And whatever you make. Can’t wait for a copy of the book and to try out this popcorn- always a genius of beer cooking.


  5. I made the carrot cake recipe from your book this last weekend for my boyfriend’s birthday. It was AMAZING, easier than the previous 2 I’ve made for him but no one could tell, and a HUGE hit.

    I also made the recipe into cupcakes that were equally as delicious.

    Tonight we’re making the cheddar and apple pancakes for breakfast-for-dinner :)
    Thank you for the delicious recipes!
    P.s. the book is also beautiful!!!

  6. What temperature did you heat the caramel sauce to? Times and candy recipes have never quite worked in my favor, but temperatures have always yielded consistent results. The sauce seemed awfully thin during my first attempt at this.

  7. This is a great Christmas present! I just made it for all of my coworkers and they love it! Since I’m a home-brewer, I used my own beer and then gave them a bottle along with the popcorn. Also, I put it in glass tupperware containers as a bonus present. I will admit that I burnt the first batch of caramel just slightly, so I kept it for myself haha. The second batch turned out great! I love your website! And congrats on the book–I’ll have to get my hands on one asap!

    1. I have no idea! That’s never happened to me. Did you roast it in the oven first? That helps it to be a bit sturdier for the caramel coating. I’m sorry you had a hard time, that sucks!

  8. Clearly I’m late to the new book release news, but congrats nonetheless. 😀

    So, let’s talk about this corn. Genius. Simply genius. I was confused about putting it into the oven, particularly for so long, but I figured I’d trust the genius. So glad I did. The beer flavor of this is definitely more prominent than the other recipes of yours I’ve tried and that’s definitely a good thing. Used Epic Brewing’s Imperial Stout, which was a perfectly bold choice.

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