I’ve been making Bourbon Caramel Corn for many years now, and this recipe is a favorite. It’s caramel corn spiked with a little bourbon. When I first made the recipe I was worried that 2 1/2 tablespoons wouldn’t add enough bourbon flavor, but it’s really the perfect amount. It’s strong enough for bourbon lovers to taste it, but not so strong that people will find it too boozy.
Bourbon Caramel Corn Tips
- This is a relatively small batch caramel corn recipe, so you may want to double it if feeding a crowd.
- I start with 6 to 7 cups of popcorn, which is about 1 standard size bag of popped microwave popcorn. The ratio of brown sugar mixture to popcorn is pretty high, so you can add a few more cups of popcorn if you want or add a whole lot more nuts.
- For the nuts, you may want to use pecans to keep the Southern theme, but almonds are good too.
More Recipes With Bourbon
Bourbon Caramel Corn
- 6 cups popped popcorn
- ½ cup almonds or other nuts
- ½ cup packed light brown sugar
- 1/4 cup unsalted butter room temperature
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt plus an extra pinch
- 2 1/2 tablespoons bourbon mixed with ½ teaspoon vanilla
- ¼ teaspoon baking soda
- Preheat oven to 250 degrees F. Grease a large roasting pan with some extra butter and put the popcorn and whatever nuts you are using in the roasting pan. Set the pan in the oven as it’s preheating to keep the popcorn warm while you make the sauce.
- In a small saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring often, until it begins to boil. Boil for 3 minutes more, stirring occasionally. Remove from heat. Stir in bourbon/vanilla mixture (mixture will fizzle up quite a bit, so be careful) and baking soda (mixture will foam up a bit).
- Pour over warm popcorn and stir so that it’s evenly coated. Bake for 1 hour, stirring every 20 minutes.
- Empty onto a parchment lined baking sheet or other cool surface and let corn cool completely.