boomchickapop-featuredPopcorn is always a quality snack choice. Besides the kernels getting stuck between your teeth (or god forbid on the back of your tongue), we’d go so far as to say it’s easily one of our favorite foods to munch on. What would make it even better? Booze – every time. But Mankato Brewery beat us to it with their BOOMCHICKAPOP Popcorn Ale. Having a serving of popcorn in each tallboy, this brew’s fruity fragrance contains an earthy, yet somewhat sweet flavor. In the words of the brewers themselves, the process “uses Angie’s non-GMO air-popped popcorn as starch that converts into fermentable sugar. From there, the sugar becomes alcohol to complete a uniquely crisp, effervescent ale.” Sounds pretty pleasant to us. In honor of this snack-worthy Saison, we bring to you actual alcoholic popcorn for all of your sweet n’ salty needs.

Rum Spiked Caramel Corn:

  • 1/2 cup unpopped corn
  • 3 cups of granulated white sugar
  • 1/4 cup dark rum
  • 3 Tbsp unsalted butter
  • 1 Tbsp pure vanilla extract
  • 1 ½ tsp salt
  • 1 ½ tsp baking soda

Pop the popcorn using an air popper (or on the stove with oil if you don’t have an air popper). Place popped popcorn in a large bowl. You’ll want enough room for stirring after you pour the caramel over it. Use two bowls if necessary. Cover one- or two if needed- sheet pans with aluminum foil. In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often (I stirred nearly continuously). Continue to cook until sugar melts and caramel becomes a pretty brown (caramel) color. If you’ve never made caramel, you’ll think you screwed this up. I did. It gets sort of dry-ish before it melts. Just keep stirring. Good things will happen. I think mine took about 15-20 minutes. Once it melts and turns a dark caramel color, trust your gut and act fast because it scorches quickly. Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn. Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before eating.

Recipe from

 Tequila Spiked Sweet Corn: 

  • 16 cups air-popped popcorn
  • 1/2 cup salted roasted peanuts
  • 1 cup light brown sugar
  • 1 stick unsalted butter
  • 3 Tbsp. agave nectar
  • 2 Tbsp. light corn syrup
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 1/2 Tbsp. tequila

Preheat the oven to 250 degrees F and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl. In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup, and salt and bring to a boil, stirring until the sugar is completely dissolved. Boil over moderate heat for 4 minutes. Remove from the heat. Using a long spoon, stir in the baking soda and tequila; the syrup will foam. Immediately pour the hot syrup over the popcorn and peanuts and, using 2 spoons, toss to coat thoroughly. Spread the popcorn on 2 nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Turn off the oven, open the oven door completely, and let the popcorn cool completely before serving.

Recipe from