Have you been real hungry lately? As the weather turns, we can’t stop eating! With snacks on our mind, we’re on the hunt for the perfect gluten free snack. Do you have a favorite you could recommend?
We sat down with our very own Brian Thiel and he shared a recipe we think is worthy of a gold medal.
Speaking of gold medals… Watchstander Stout received its second gold medal this week from the Great American Beer Festival (first gold won in 2015). With gluten free beer this good, it adds so much flavor to traditional recipes like a hearty chili or fall stew.
Here’s Brian’s recipe using this double gold winning beer. We’re sure it’ll soon be your new favorite.
- 1 cup unpopped popcorn
- 3/4 cup coconut oil
- 2 cups chopped pecans
- 1 cup almonds
- 1 cup gluten-free pretzels (Snyders of Hanover brand, Glutino brand, etc.)
- 12oz Watchstander Stout
- 3 tbsp unsalted butter
- 2 cups brown sugar
- 1 cup heavy whipping cream
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- Preheat oven to 250 degrees F.
- In a large pot, heat coconut oil over high heat. Add the popcorn kernels. Cover with lid. Using oven mitts, keep the pot moving over heat until popcorn is popped. Remove from heat and discard unpopped kernels.
- Place popcorn in a large baking sheet. Stir in the pecans, almonds and pretzels and place sheet into preheated oven.
- Add Watchstander Stout and butter to a saucepan and bring to a low boil. Allow to reduce by approximately ½.
- Add brown sugar, increase heat and boil for approximately 10 minutes until liquid begins to thicken. (Be careful not to let mixture boil over the saucepan!) Drizzle in the heavy cream and stir thoroughly for approximately 5 minutes until you create a thick syrup. Remove from heat.
- Add the salt, vanilla and baking soda. The mixture will begin to foam up when you add the baking soda. Remove pan of popcorn mixture from the oven. Pour syrup mixture over popcorn mixture until everything is well coated. Return pan to oven and cook for 1 hour, removing to stir mixture every 15 minutes.
- Remove pan from oven and spread mixture out on a large sheet of parchment paper to cool. Keep leftovers in an airtight container.