Kahlua Popcorn
Elevate your snack game with this irresistible Kahlua Popcorn recipe, a boozy twist on classic caramel popcorn that’s perfect for parties or movie nights. Featuring fluffy homemade popcorn coated in a lusciously rich caramel sauce infused with the smooth coffee and rum notes of Kahlua, this treat strikes the perfect balance between sweet and indulgent. With simple ingredients like brown sugar, light corn syrup, and a hint of baking soda for that signature crunch, this gourmet popcorn comes together in no time and bakes to golden perfection. Serve it fresh for a standout snack or package it up as a delightful homemade gift. Whether you're entertaining guests or indulging solo, Kahlua Popcorn promises to be the ultimate crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1/2 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1/2 cup Unsalted butter
- 1 cup Brown sugar, packed
- 1/4 cup Light corn syrup
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking soda
- 2 tablespoons Kahlua
Instructions
Heat a large pot over medium heat and add the vegetable oil.
Place 3-4 popcorn kernels in the pot to test the temperature. Once they pop, add the rest of the popcorn kernels in an even layer.
Cover the pot with a lid, leaving it slightly ajar to allow steam to escape, and shake the pot occasionally to prevent burning.
Once the popping slows to about 2 seconds between pops, remove the pot from the heat and transfer the popcorn to a large mixing bowl. Set aside.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Cook, stirring occasionally, until the mixture begins to boil.
Let the mixture boil for 4-5 minutes without stirring. Remove the saucepan from the heat and quickly stir in the baking soda and Kahlua. The mixture will foam slightly.
Pour the caramel mixture over the popcorn and gently toss with a spatula to evenly coat the popcorn.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 25-30 minutes, stirring every 10 minutes to ensure even coating.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Once cool, break the popcorn into clusters and serve. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 250.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
