Kahlúa Caramel Corn with Espresso Beans
This post may contain affiliate links. Please read my disclosure policy.
Kahlúa caramel corn with chocolate covered espresso beans — need I say more? It doesn’t get much better than that!
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 Caramel Corn 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?
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- ½ cup popcorn kernels, unpopped
- 1 cup chocolate covered espresso beans
- 3 cups granulated white sugar
- ¼ cup Kahlua
- 3 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons baking soda
Instructions
- 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, stirring lightly. The unpopped kernels will sink to the bottom so they can be easily removed. Sprinkle chocolate covered espresso beans over the popcorn.
- Cover one to two sheet pans with foil or parchment paper.
- 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 to 20 minutes. Once it melts and turns a dark caramel color, act fast because it scorches quickly.
- Add the baking soda (I measure it first and put it in a little bowl so I can add it all at once) and keep stirring. Be careful as it foams 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 popcorn.
- 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Chung-Ah | Damn Delicious says
Wow, I think you just made caramel corn on crack. Can’t wait to give this a try!
Rachel says
That’s what I was going for ;)
Cassie says
Love the new about me page! I rarely drink but love cooking with alcohol. Great flavors!
Rachel says
Exactly!
Georgia @ The Comfort of Cooking says
Rachel, this is tastiest looking take on popcorn I’ve ever seen! It looks SO flavorful and delicious. Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!
Rachel says
Thanks Georgia, I’ll check it out! I like winning stuff :)
claire @ the realistic nutritionist says
This looks JUST perfect!!! I love it!
Rachel says
Thank you Claire!
Katherine Martinelli says
Yum yum yum!! What a creative take on popcorn, I just love it.
Averie @ Averie Cooks says
Wow this looks fantastic! I love kahlua, popcorn, espresso…there is nothing about this that I don’t love, actually!
Interesting that you say the sauce/marinade took 15-20 minutes. I have made similar recipes and usually I am looking at 5-10, max. Otherwise it would have been a burnt mess. That’s good to know in case I make this that it takes quite a while. It looks amazing!
Rachel says
Mine was probably about 2 seconds away from being burnt, so just keep an eye on it, and like I said, trust your gut! Might not take that long on different stoves, etc. I have electric burners (boo!).
Edie says
Where do I get chocolate expresso beans>>>
Rachel Gurk says
I got mine from Trader Joe’s — you can also find them on Amazon: http://www.amazon.com/gp/product/B009RS7VIK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009RS7VIK&linkCode=as2&tag=notracray-20
Nelly Rodriguez says
This could become an addictive snack, so I need to think realy hard before making it :P
Mackenzie says
Oh my gosh, I’m in love!! I’m eating this for dinner!!
Lauren at Keep It Sweet says
Hmmm maybe I need to sneak this into the Hunger Games with me tomorrow:-)
Robyn Stone | Add a Pinch says
Gracious! What a wonderful treat for popcorn! Love it!!!
Rachel says
Thank you!
Katrina @ Warm Vanilla Sugar says
This is so filled with yumminess! Love it!
Julie @ Table for Two says
no, you don’t need to say more because the second i read the title of this post, i KNEW it was gonna be good. loveee it!
Aunt Amy says
Celery – I feel like an “iron chef” when I chop it … fun:) And I’m eating kettle corn right now (for breakfast!). The site looks great!
Rachel says
Yum. Kettle corn is good for any meal :)
living the sweet life says
I’ve seen quite a few funky popcorn recipes lately, but this one is totally calling my name! YUUUMMM :)
Kathryn says
Oh wow, this looks like the most amazing popcorn ever! Crunchy caramely booze!
PS I love chopping celery too.