Kahlua and Espresso Bean Caramel Corn

DO. I. NEED. TO. SAY. MORE?

I know you all think I’m obsessed with all things alcoholic. I swear I’m not. Really! PS: On a related totally unrelated note, did you read my NEW “About Me” page? Let me know what you think!

I am obsessed with popcorn though. That much is very, very, very true.

I’m quite fond of coffee as well. This caramel corn is pretty much a win-win. Trust me.

I poured the hot caramel right over the chocolate covered espresso beans and popcorn so that the chocolate melted and turned into pure deliciousness. If you would like perhaps a “prettier” caramel corn, stir them in after it has cooled. Then drizzle with more melted chocolate. I mean…it’s probably the best thing to do in that situation, right?

Kahlua and Espresso Bean Caramel Corn

1/2 cup unpopped corn
1 cup chocolate covered espresso beans
3 cups of granulated white sugar
1/4 cup Kahlua
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1.5 tsp salt
1.5 tsp baking soda

1. Pop the popcorn using an air popper (or on the stove with oil if you don’t have an air popper). Place popped popcorn in a large bowl or foil roasting pan (this works great if you have one available). Sprinkle chocolate covered espresso beans over the popcorn.
2. Cover one to two sheet pans with aluminum foil.
3. In a large saucepan, combine sugar, Kahlua, butter, vanilla, and salt. Heat over medium heat, stirring very often (I stirred nearly continuously). Continue to cook until sugar melts and caramel becomes a pretty brown (caramel) color. I think mine took about 15-20 minutes. Once it melts and turns a dark caramel color, trust your gut and act fast because it scorches quickly.
4. Add the baking soda (I measured it first and put it in a little bowl so I could add it all at once) and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and espresso beans and stir quickly to coat all the corn.
5. Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before eating. Add more chocolate covered espresso beans if desired.

Verdict: Delicious!
Husband’s take: Loved it! Took it with him to work.
Changes I would make: None!
Difficulty: Moderate. Caramel can be tricky, but just keep an eye on it and trust your gut.

Tagged as: caramel corn, chocolate, espresso, kahlua, popcorn