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Kahlúa Caramel Corn with Espresso Beans

5
/5
40 mins
43 Comments
Jump to Recipe
By: Rachel GurkPosted: 03/23/2012Updated: 10/02/2021

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!

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:

 

  • Blueberries and Cream Popcorn
  • Brownie Brittle Popcorn
  • Homemade Caramel Corn with Bourbon and Bacon
  • Rum Caramel Corn
  • Oreo Popcorn
  • Cinnamon Toast Crunch Popcorn

 

Closeup of caramel corn.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

pan containing caramel corn.
Recipe

Get the Recipe: Kahlúa Caramel Corn with Espresso Beans

5 from 1 vote
Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 10 mins
Total Time: 40 mins
10 cups
Print Rate Recipe
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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

  • 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.
  • Cover one to two sheet pans with aluminum foil.
  • 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.
  • 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.
  • 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

Serving: 1cup, Calories: 376kcal, Carbohydrates: 72g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 515mg, Fiber: 1g, Sugar: 69g

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.

© Author: Rachel Gurk
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Caramel cor in popcorn container with Kahlua bottle in background.

 

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  1. Chung-Ah | Damn Delicious says

    March 23, 2012 at 1:08 pm

    Wow, I think you just made caramel corn on crack. Can’t wait to give this a try!

    Reply
    • Rachel says

      March 23, 2012 at 2:29 pm

      That’s what I was going for ;)

      Reply
  2. Cassie says

    March 23, 2012 at 11:37 am

    Love the new about me page! I rarely drink but love cooking with alcohol. Great flavors!

    Reply
    • Rachel says

      March 23, 2012 at 2:30 pm

      Exactly!

      Reply
  3. Georgia @ The Comfort of Cooking says

    March 23, 2012 at 11:10 am

    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!

    Reply
    • Rachel says

      March 23, 2012 at 2:30 pm

      Thanks Georgia, I’ll check it out! I like winning stuff :)

      Reply
  4. claire @ the realistic nutritionist says

    March 23, 2012 at 10:54 am

    This looks JUST perfect!!! I love it!

    Reply
    • Rachel says

      March 23, 2012 at 2:31 pm

      Thank you Claire!

      Reply
  5. Katherine Martinelli says

    March 23, 2012 at 10:36 am

    Yum yum yum!! What a creative take on popcorn, I just love it.

    Reply
  6. Averie @ Averie Cooks says

    March 23, 2012 at 10:14 am

    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!

    Reply
    • Rachel says

      March 23, 2012 at 2:33 pm

      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!).

      Reply
      • Edie says

        December 1, 2013 at 8:13 am

        Where do I get chocolate expresso beans>>>

        Reply
        • Rachel Gurk says

          December 1, 2013 at 9:19 am

          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

          Reply
  7. Nelly Rodriguez says

    March 23, 2012 at 10:07 am

    This could become an addictive snack, so I need to think realy hard before making it :P

    Reply
  8. Mackenzie says

    March 23, 2012 at 8:53 am

    Oh my gosh, I’m in love!! I’m eating this for dinner!!

    Reply
  9. Lauren at Keep It Sweet says

    March 23, 2012 at 8:48 am

    Hmmm maybe I need to sneak this into the Hunger Games with me tomorrow:-)

    Reply
  10. Robyn Stone | Add a Pinch says

    March 23, 2012 at 8:47 am

    Gracious! What a wonderful treat for popcorn! Love it!!!

    Reply
    • Rachel says

      March 23, 2012 at 9:12 am

      Thank you!

      Reply
  11. Katrina @ Warm Vanilla Sugar says

    March 23, 2012 at 8:08 am

    This is so filled with yumminess! Love it!

    Reply
  12. Julie @ Table for Two says

    March 23, 2012 at 8:06 am

    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!

    Reply
  13. Aunt Amy says

    March 23, 2012 at 7:57 am

    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!

    Reply
    • Rachel says

      March 23, 2012 at 8:14 am

      Yum. Kettle corn is good for any meal :)

      Reply
  14. living the sweet life says

    March 23, 2012 at 7:55 am

    I’ve seen quite a few funky popcorn recipes lately, but this one is totally calling my name! YUUUMMM :)

    Reply
  15. Kathryn says

    March 23, 2012 at 5:43 am

    Oh wow, this looks like the most amazing popcorn ever! Crunchy caramely booze!

    PS I love chopping celery too.

    Reply
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