We developed this recipe for a Twitter Tasting we did with the wonderful group of SUPERFANS from Incogvino. Follow the link to join in on the fun 😉
Recipe by Renee Hilliard
1 cup Beau Joubert Old Vine Chenin
1 tablespoon canola oil
1/2 cup popcorn kernels
1/2 cup butter
1cup packed Treacle sugar (brown sugar)
1/2 teaspoon salt
1/4 cup Illovo maple syrup or corn syrup
1/2 teaspoon baking soda
Pour 1 cup Beau Joubert Old Vine Chenin in a small saucepan and place over medium heat and reduce to 1/4 cup about 20 minutes. Meanwhile, put 1 tablespoon of canola oil into a Dutch oven, add 1/2 cup popcorn kernels, and swirl the pan to coat the kernels with the oil. Place the lid on the pot and allow to pop. Pour the popped corn onto a large baking sheet and allow to cool.
Preheat oven to 200 Fahrenheit. Place a large skillet on medium heat. Add 1/2 cup butter, 1 cup packed Treacle sugar, 1/2 salt and 1/4 cup Illovo syrup, stirring constantly, boil for 2 minutes. Add wine reduction and boil for another 2 to 3 minutes stirring constantly. Remove from heat, add 1/2 teaspoon baking soda stirring thoroughly to incorporate into the sauce.