Ingredients
8
cups popped popcorn
1
cup roasted salted almonds
1/2
cup stout beer
1/4
cup packed brown sugar
1/4
cup brown rice syrup or corn syrup
3
tablespoons butter
1/4
teaspoon salt
1
cup chopped premium milk chocolate (6 oz)
Preparation
Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray.
In large bowl, place popcorn and almonds; set aside.
In 2-quart saucepan, heat beer over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes. Pour into glass liquid measuring cup to confirm measure. Add back to saucepan. Stir in brown sugar, syrup and butter. Cook over medium heat until bubbly around edges, stirring occasionally.
Reduce heat to medium-low; cook about 5 minutes longer, stirring occasionally, until thickened and syrupy. Remove from heat; carefully stir in salt. Pour over popcorn mix in bowl; toss until evenly coated. Spread popcorn mixture in pans.
Bake 20 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces; stir in chocolate. Store in airtight container.
