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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

Bourbon Caramel Popcorn

Are you still looking for a quick and easy appetizer for your holiday party? This Bourbon Caramel Popcorn is simple and fast to make and is a guaranteed crowd pleaser! This isn't just another caramel popcorn recipe…the sweetness of the caramel mixed with the with the saltiness of the popcorn is a perfect combination! With just a hint of bourbon, this caramel popcorn will have people reaching for more…down to the last kernel!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Servings: 10 people
Calories: 127kcal
Author: Amanda Mason

Ingredients

Instructions

  • Open the bag of SkinnyPop Popcorn and pour the entire bag into a large mixing bowl. Set aside.
  • Preheat your oven to 300°F. Line a large cookie sheet with parchment paper.
  • In a medium sauce pan, combine the unsalted butter, dark brown sugar and light corn syrup. Over medium heat, melt the ingredients until they come to a rolling boil. You will want to stir the mixture the entire time the ingredients are melting and when it comes to a boil.
  • Once the mixture comes to a boil, let it 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 slowly stir in the bourbon and the vanilla extract.
    Expert Tip: As you add these ingredients to the caramel mixture, the sauce will start to splatter so be careful.
  • 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, let it cool for 15 minutes before serving. Store any leftovers in a Ziplock baggie.

Notes

  • Don't be afraid to get your hands dirty with this recipe. While I like to use a spatula to mix the caramel, I also like using my hands to ensure all the kernels are evenly covered. I use the same method when spreading the popcorn in the cookie sheet.
  • Don't expect a "boozy" bourbon flavor with this caramel popcorn. The bourbon adds a very subtly hint of flavor. The bourbon is also the key ingredient that makes the caramel light and airy. This version is not the same consistency as moose munch. 
  • If you like sweet and salty popcorn, add ½ teaspoon of salt to the caramel sauce or use a salted butter.
  • Store any leftovers in a Ziplock baggie.

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