Whisky Caramel Corn
So, I don’t know if you know this, but when you make homemade caramel corn as Katherine awesomely does, its actually kind of an interesting chemistry thing. You basically boil sugar in butter to caramelize it without burning, then add vanilla extract, typically alcohol-based, that reacts with the whole mess to help it dry chewy instead of as a giant crystal. I think. This is mostly a guess.
Anyway, on that assumption, we swapped out the vanilla extract for Highland Park 12y. And what a difference! Much less sweet, approaching a savoury taste, a little smoke with the caramel. It even has hints of CrackerJacks, but, y’know, homemade and with whisky and not stale and awesome.