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.