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
Bourbon Caramel Corn is an oven baked caramel corn recipe with bourbon thrown in right before baking.
- 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.
Note: The caramel mixture is looser and soupier than usual due to the bourbon, but the syrup will thicken as it cooks and popcorn should crisp as it cools.
Tried this recipe?Let us know how it was!
He loved it as much as I do! I would encourage others to try making this, as it tastes infinitely better than store-bought caramel corn and is a cinch to prepare. I added walnut halves and small pretzels (as you’ve suggested in your other recipes). Awesome recipe, thank you!
Darlene, I’m so glad you tried it!!! That is my all-time favorite “basic” baked caramel corn. It’s just a variation on Betty Crocker’s with added vanilla, but it is my hands-down my favorite. Adding the bourbon makes it a little different, but it’s good without it.
I just finished making this (minus the Bourbon) as a special treat for my husband when he gets home from work today. This recipe should be accompanied by the warning “Highly addictive!” It is so crispy, light, and absolutely delicious. I was going to drizzle chocolate over it, but the basic recipe is so satisfying I’m going to skip the chocolate. Just hope I can exercise a lot of willpower between now and 6:00 PM.
I never knew there were so many variations of caramel corn!
Stephanie @ Plain Chicken
sounds amazing! LOVE caramel corn and bourbon – this is perfect!
Hi Maggie! Do let me know what you think. I haven’t served it to anyone else but the family, but we liked it. You can definitely taste the bourbon.
Anna, I think this is a brilliant take-to for the Super Bowl. I’m really excited to try it and give it a clever packaging to show it off at the Bowl parties. Thank you for making me look good!