Chocolate Bourbon Caramel Popcorn Recipe

by Pamela

caramel popcorn recipe, kettle corn, chocolate popcorn, bourbon caramel

There’s popcorn, then there’s POPCORN!  This chocolate bourbon caramel popcorn is POPCORN. Not only does this have the sweet chocolate and boozy caramel, but it’s full of crunchy pecans, cocoa nibs and sea salt. This snack has you covered no matter what your taste buds are craving.

I’ve made a kettle corn recipe here already, but this is definitely NOT kettle corn. This is what popcorn wants to be when it outgrows being kettle corn.

This stuff should probably be called crackcorn because once you start eating it, you can’t stop. I left the kitchen for 5 minutes and this is what I came back to. It’s a good thing I came back when I did, or it all would have been gone.

This chocolate caramel corn recipe is better than kettle corn

What makes this so addicting? Every bite tastes different. There’s so many different flavors going on here, but they don’t compete with one another…they all taste great together. The dark chocolate and pecans are a match that you don’t find nearly often enough (sooooo good), bourbon and caramel go together like Oreo’s and milk, and when you get some of that chewy caramel with the crunchy cocoa nibs – OMG, and then there’s the mouthful of dark chocolate, pecans, bourbon caramel, pecans and cocoa nibs – pure.heaven.

Chocolate Bourbon Popcorn Recipe

All I can say is, you need to make a batch of this and see for yourself. Chocolate bourbon caramel popcorn is gonna be the new black. You heard it here first.

Chocolate Bourbon Caramel Popcorn Recipe
 
Prep time
Cook time
Total time
 
This chocolate bourbon caramel popcorn recipe is sweet, salty and crunchy with pecans and cocoa nibs. No more boring popcorn for you.
Author:
Recipe type: Snack
Cuisine: American
Serves: 6-8
Ingredients
  • Popcorn Recipe
  • 1 Tablespoon Vegetable Oil
  • ½ Cup Popcorn
  • Toasted Pecans
  • ½ Cup Chopped Pecans
  • ½ Tablespoon Butter (melted)
  • ¼ Teaspoon Fine Sea Salt
  • Bourbon Caramel Recipe
  • ⅔ Cup Raw (Turbinado) Sugar
  • 2 Tablespoons Water
  • 2 Tablespoons Butter
  • 2 Tablespoons Bourbon
  • Chocolate
  • ½ Cup Dark Chocolate Morsels
  • Handful Cocoa Nibs
  • Crunchy Sea Salt
Instructions
  1. Popcorn Recipe
  2. Pour oil into large covered pot and add 3 popcorn kernels to the oil and cover.
  3. Heat oil over high heat until kernels pop.
  4. Add the popcorn to the pot, cover and shake to even out the kernels.
  5. Once it starts popping, carefully shake the pot back and forth to help distribute the kernels.
  6. When the popping almost stops, remove popcorn from heat and pour into large bowl and set aside.
  7. Toasted Pecans
  8. While you're popping the popcorn, you can be toasting the pecans.
  9. Pre-heat oven to 375 degrees Fahrenheit.
  10. Pour the melted butter over pecans and stir to combine.
  11. Spread the nuts out in single layer on a baking sheet and top with salt.
  12. Bake for 15 minutes.
  13. Remove from oven and let cool.
  14. Bourbon Caramel Recipe
  15. Add the sugar and water to a deep sided pot and heat over medium high heat.
  16. Stir occasionally, and brush sides of pan with water (to keep caramel from crystallizing).
  17. Continue to cook until the water has cooked away and the sugar starts to thicken and turn more brown.
  18. Add the butter to the sugar and stir to combine. (The caramel may sputter at you, but it won't be too violent, since there's not that much in the pot.)
  19. Pour the bourbon into the caramel and stir.
  20. Continue to cook for 2 minutes longer, remove from heat and pour over popcorn.
  21. Stir to combine the caramel with the popcorn.
  22. Toss the cocoa nibs into the popcorn while the caramel is still hot and sticky.
  23. Pour the popcorn out onto a baking sheet.
  24. Chocolate
  25. Place the chocolate in the microwave and heat, on high, for 30 seconds then stir the chips. Repeat until chips are completely melted (should only take 2 or 3 times in the microwave).
  26. Drizzle chocolate over top the popcorn.
  27. Sprinkle the pecans and crunchy sea salt over the hot chocolate.
  28. Let the popcorn sit until the chocolate firms up.
  29. You can speed this up by popping it into the refrigerator.
  30. Start grabbing it by the handfuls and enjoying it.
Notes
You could add more or different nuts to this if you'd like.

 

 

 

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2 comments

Maureen | Orgasmic Chef December 30, 2014 at 5:50 pm

Now THAT’S snack of epic proportions!

Pamela December 31, 2014 at 5:47 am

And it’s impossible to stop eating it Maureen. LOL

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