Coffee Liqueur Caramel Popcorn
Be the first to rate it
Crunchy caramel popcorn made with coffee liqueur and tossed with cashews or candied cherries. A grown-up treat for gifting or holiday snacking.
Ingredients
- 2 quarts popped corn
- 1 cup granulated sugar
- 1/2 cup Kahlua
- 2 tablespoons cider vinegar
- 3 tablespoons butter
- 3/4 cup cashews or 1/3 cup candied cherries
Equipment
- saucepan
- candy thermometer
- baking sheet
Directions
- Keep the popped corn warm in a shallow pan in a very low oven.
- In a saucepan, heat the sugar, Kahlua, and vinegar until it boils and the sugar dissolves.
- Add the butter, clip on a candy thermometer, and cook until the syrup reaches 300°F.
- Pour the syrup over the warm popcorn and stir to coat.
- Stir in the cashews or cherries.
- Let cool completely, then keep in an airtight container.
Notes
Keep in a cool, dark place; use within about 2 weeks for best texture.
Nutrition
Serving: 74g | Calories: 234kcal | Carbohydrates: 42g | Protein: 1.3g | Fat: 4.8g | Saturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 67mg | Fiber: 1.5g | Sugar: 34g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 4.4mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; popped corn counted as air-popped popcorn, Kahlua counted as coffee liqueur, cider vinegar counted as wine vinegar, cashews (the first choice counted). Brands and portions vary, so use it only as an approximation.