This month's CIC is quite a fun one. The winners this month were beer and corn flakes. (Wait, do you type cornflakes or corn flakes? I use them about equally. In the title above, I am playing on the fact that there's also popcorn in the mix - not actually going for the two word version.) When I saw the winning combination, I thought that there would be no way that I would be able to pull off dessert. Beer and cornflakes seemed to scream batter and fry. But I can't fry! Well, sometimes, I can. I was trying to think of dessert bars with cornflakes in one layer. No go. French toast? Last resort. I just kept going back to some chicken brined in beer and then fried. Perhaps a beer dipping sauce too? Maybe make some sliders? I am sure it would be delicious.
I was resigned to a savoury dish when my friend mentioned bourbon and corn flakes ice cream. There was hope for my sweet tooth after all! Ice cream sounds great but I know I wouldn't have time so I decided to throw in some popcorn and go for caramel. My sweet tooth is happy and I have escaped savoury once again.
Beer Caramel Corn Flakes Clusters
(adapted from Beeroness)
4 cups popped corn
2 cups corn flakes
1/2 cup nuts
2/3 cup brown sugar
1/2 cup stout (I used Dragon Stout)
4 tablespoons butter
2 tablespoons corn syrup
1 teaspoon salt
Combine the popcorn, corn flakes, and nuts in a greased 9" x 13" baking dish. Preheat oven to 300F.
In a saucepan, combine sugar, stout, butter, and corn syrup. Stir until sugar dissolves then let boil for 7 minutes and the mixture has thickened.
Stir in salt. Pour beer caramel over the popcorn mixture. Stir with a greased spoon or spatula to coat the popcorn mixture.
Place the baking dish into the preheated and bake for 15 minutes. Stir the mixture then bake for an additional 15 minutes.
Cool on wax paper. Break up to serve. Store in an airtight container.