Recipe courtesy of Food + Wine
- 16 cups air-popped popcorn
- ½ cup salted roasted peanuts
- 1 cup light brown sugar
- 1 stick unsalted butter
- 3 tablespoons agave nectar
- 2 tablespoons light corn syrup
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ tablespoons Pura Vida Reposado tequila
Preheat the oven to 250 degrees 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. 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 hallway thought, until golden and nearly dry. Turn off the oven, open the oven door completely and let the popcorn cool completely before serving.
Prep time: 10 minutes
Cook time: 40 minutes
From: Cooking in Stilettos
1 3-pound butternut squash, peeled, cored and diced into 1-inch pieces
1 tablespoon of olive oil
1 teaspoon of kosher salt
½ teaspoon of freshly cracked black pepper
¼ cup of apple cider
3 tablespoons of Pura Vida Tequila Reposado
¼ cup of maple syrup (preferably grade B for a more intense flavor)
Juice of half a small lime
Heat the oven to 400 degrees F.
For easy cleanup later, you will want to line a baking sheet with aluminum foil.
In a large bowl, toss the cubed butternut squash with the olive oil, salt and freshly cracked black pepper and pour the mixture onto the prepared baking sheet.
Spread so it is an even layer and roast in the oven for about 25 minutes, taking care to rotate the butternut squash halfway through.
While the butternut squash is roasting, let’s make the glaze. In a small saucepan, add the apple cider, Pura Vida Tequila Reposado, maple syrup, and lime juice.
Stir to combine and turn the heat to medium high.
Bring the mixture to a boil and then reduce to a simmer, until forms a syrup consistency and has reduced by half.
When the butternut squash is done, remove from the oven and pour the tequila glaze over the butternut squash cubes and toss the mixture so everything is coated with that delicious glaze.
Return the mixture to the oven and let roast for about 10 minutes longer.