Bourbon Caramel Popcorn Recipes
BOURBON CARAMEL POPCORN
I took my great aunt's caramel corn recipe and added a touch of my Kentucky-born husband's home state-bourbon. If you don't have a large enough bowl for stirring the popcorn, use a turkey roaster. -Lisa Hendricks, Chicago, IL
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 5 quarts.
Number Of Ingredients 8
Steps:
- Preheat oven to 250°. Place popcorn in a large bowl. In a large saucepan, bring bourbon to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add butter; cook on low until melted. Stir in brown sugar, corn syrup, cream of tartar and salt. Bring to a boil; cook 5 minutes longer, stirring occasionally. Remove from heat; stir in baking soda. Quickly pour over popcorn and mix well., Transfer to two greased 15x10x1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Store in airtight containers.
Nutrition Facts :
BACON BOURBON CARAMEL POPCORN
Make and share this Bacon Bourbon Caramel Popcorn recipe from Food.com.
Provided by gailanng
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 250º.
- Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
- Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
- Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
- Refrigerate.
TIPSY BOURBON CARAMEL CORN
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
- Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
- Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.
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- Preheat the oven to 200°F degrees. Spread the popcorn out onto 2 large baking sheets. Remove any unpopped kernels. Set aside.
- In another medium saucepan, melt butter on medium-high heat. Add sugar, corn syrup, cream of tartar and salt. Stirring constantly, bring mixture to a boil for about 5 minutes. Working quickly, remove saucepan from heat and stir in the baking soda and bourbon. Mixture will become thick and bubbly. Pour the caramel mixture over the popcorn and toss gently until all the kernels are coated.
- Place baking sheets in the oven and bake for 30 minutes. Remove pans one at a time and stir each one again before heating for another 30 minutes.
- Remove from oven. Let the popcorn cool on the pan. If desired, break apart any large clusters. Store in an airtight container for up to 2 weeks.
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- Line two baking sheets with parchment paper or Silpat liner. Preheat the oven to 300 degrees Fahrenheit.
- I like to use our air popper to pop the popcorn, but you can use whatever method you prefer. After popping, carefully sort through the popcorn to remove any unpopped kernels. Transfer the popcorn to a very large bowl or pot. If you are adding nuts or seeds, mix a cup of them into the popcorn.
- In a small bowl or cup, measure out the bourbon. In a second small bowl or cup, combine the baking soda and cinnamon. These ingredients will be added to the caramel very quickly and premeasuring is necessary for success. When the bourbon and baking soda mixture are added to the hot caramel, it will bubble violently (hence the need for a large pot to make a small batch of caramel). Take care to stir these ingredients fully without touching the mixture.
- Place the butter, brown sugar, corn syrup, and salt in a large, deep pot over medium heat. Stir as the butter melts to mix the ingredients. Once the mixture begins to bubble, set a timer for four minutes. Adjust the heat as needed to gently boil the caramel. Do not stir the caramel during the four minute time period.
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