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Bowl of Bourbon Caramel Popcorn sitting on a black table, red Christmas balls on table by red tablecloth.
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5 from 5 votes

Easy Homemade Caramel Popcorn

This isn't your typical caramel popcorn recipe. It's easy to make and way better than any store bought version. The sweetness of the caramel mixed with the saltiness of the popcorn is the perfect combination! The absolute best caramel popcorn recipe out there, it's quick to make and will have people reaching for more…down to the last kernel!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Servings: 10 people
Calories: 127kcal
Author: Amanda Mason

Ingredients

  • 1 4.4 ounce bag SkinnyPop Popcorn, (6 cups in a bag)
  • 6 tablespoons butter
  • cup dark brown sugar
  • 3 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons bourbon, Jim Beam or Maker's Mark

Instructions

  • Open the bag of SkinnyPop Popcorn and pour the entire bag into a large mixing bowl. Set aside.
  • Preheat the oven to 300°F. Line a large cookie sheet with parchment paper.
  • In a medium saucepan, combine the butter, dark brown sugar, and light corn syrup. Over medium heat, melt the ingredients until they come to a rolling boil. Stir the mixture the entire time the ingredients are melting as well as when it comes to a boil.
  • Let the caramel sauce boil for 3 minutes while constantly stirring. Your mixture will start to thicken a little.
  • Once the 3 minutes is up, remove the saucepan from the heat and add the vanilla extract.
  • Once the caramel is well mixed, pour it over the big bowl of popcorn and stir with a rubber spatula. The popcorn should now be coated with the caramel mixture.
  • Transfer the popcorn to the baking sheet lined with parchment paper. Ensure the popcorn is spread out in an even layer.
  • Bake for 30 minutes, stirring once halfway through.
  • Once done, cool for 15 minutes before serving. Store any leftovers in a bowl or resealable container.

To Make Bourbon Caramel Popcorn

  • Follow steps 1-4 above.
  • After the caramel sauce has boiled for 3 minutes, add in the bourbon at the same time you add in the vanilla extract. Before adding it, remove the saucepan from the heat and slowly stir in the bourbon.
    Expert Tip: When you add the bourbon to the caramel sauce, it's going to sizzle and splatter so be prepared to take a step back.
  • Stir the caramel sauce and popcorn until it is well combined. Spread evenly onto the cookie sheet and place it in the oven.
  • Bake for 30 minutes, stirring once halfway through.
  • Once done, cool for 15 minutes before serving.

Notes

  • Use a non stick saucepan and non stick utensils when making this recipe.
  • Don't be afraid to get your hands dirty with this recipe. While I like to use a spatula to mix the sauce, I also like using my hands (once it has cooled down a bit) to ensure all the popcorn kernels are evenly covered. I use the same method when spreading the popcorn in the cookie sheet.
  • If you're making bourbon caramel popcorn, don't expect a "boozy" bourbon flavor. The bourbon adds a very subtly hint of flavor.
  • If you like sweet and salty popcorn, add ½ teaspoon of salt to the sauce or use a salted butter.
  • To make it even more festive, drizzle on thin lines of melted dark or white chocolate! To do this, take a whisk and dip it into the bowl of melted chocolate wafers and then drizzle on top of the caramel popcorn.
  • As long as it maintains a rolling boil for 3 minutes at medium heat, the  sauce won't scorch. Remove it from the heat at the 3 minute mark.
  • Don't attempt to make this in the microwave.
  • Store this in a large bowl, a tin, or a sealable bag. Store it at room temperature for best results. This recipe is good for 2-3 weeks.

Nutrition

Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 8mg | Potassium: 19mg | Sugar: 13g | Vitamin A: 210IU | Calcium: 8mg | Iron: 1mg