In our house we’re quite divided between sweet and savory popcorn–Todd prefers his strictly savory and while I do enjoy some salt or Parmesan cheese on mine on occasion, I really adore the sweeter side of popcorn, even better if it’s got nuts and chocolate, too!
Way to make a healthy snack decided less so, right?
But Michael Pollan says you can eat as much junk food as you want, as long as you make it yourself, right? So I suppose if you’re willing to put in the work, then you deserve the indulgence. While I remember making batches of it to give as Christmas gifts many moons ago, it seldom seems worth the effort going through all that trouble these days. Which is why most of our popcorn has salt, nothing more.
A cocktail version, on the other hand, why that’s no trouble to mix up at all! Though I do think I’ll stick to one, know matter how easy they are to make.
2 oz Cola
1 oz Jack Daniels Tennessee Whiskey
3/4 oz Butterscotch Schnapps
1/2 oz Dark Rum
Combine all ingredients in a mixing glass over ice and shake like kernels rattling in a popper. Strain into a chilled cocktail glass and enjoy.
Usually I don’t call out a particular spirit without a reason and while I suppose you could use another corn-based whiskey and be fine, it’d be harder to call it a Caramel Jack, right? The play on Cracker Jack-brand caramel corn was just too enticing. The richness of the rum and butterscotch strike just the right balance for mimicking the rich caramel coating and the cola adds color, a little more sweetness, and the much needed mixer level to take this from a high-proof shot to a sippable tipple.
How will you celebrate Caramel Popcorn Day on April 6?