Kahlúa caramel corn with chocolate covered espresso beans — need I say more? It doesn’t get much better than that!

Caramel corn in red striped popcorn container with some scattered around it.

I hope you don’t I’m obsessed with all things alcoholic. I swear I’m not. Really! 

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

I’m quite fond of coffee as well. And Kahlúa. Speaking of which, have you tried my Kahlúa brownies? Come on, what are you waiting for?! Or how about a white Russian? YUM! 

Kahlúa caramel corn is pretty much a win-win. Trust me. Especially with those chocolate covered espresso beans… 

About this recipe

I pour the hot caramel right over the chocolate covered espresso beans and popcorn so that the chocolate melts and turns into pure deliciousness.

If you would like perhaps a “prettier” caramel corn, stir in the espresso beans after the caramel corn has cooled. Then drizzle with more melted chocolate. I mean…it’s probably the best thing to do in that situation, right?

Closeup of caramel corn in container.

More popcorn recipes

Make your own gourmet popcorn! It’s easy and fun. Try:

 

 

Closeup of caramel corn.

pan containing caramel corn.

Kahlúa Caramel Corn with Espresso Beans

Yield: 10 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Kahlúa caramel corn with chocolate covered espresso beans -- need I say more? It doesn't get much better than that!

Ingredients

  • 1/2 cup popcorn kernels, unpopped
  • 1 cup chocolate covered espresso beans
  • 3 cups granulated white sugar
  • 1/4 cup Kahlua
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking soda

Instructions

  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. 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 constantly. Continue to cook until sugar melts and caramel becomes a pretty brown (caramel) color, about 15-20 minutes. Once it melts and turns a dark caramel color, 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.
Nutrition Information:
Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 376Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 515mgCarbohydrates: 72gFiber: 1gSugar: 69gProtein: 1g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Caramel cor in popcorn container with Kahlua bottle in background.