Rum Caramel Corn – so much flavor!
Posted: 07/12/2011
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The addition of rum to this rum caramel corn is pure genius. You’ll want to make this delicious treat ASAP!
Just a disclaimer: This isn’t really spiked because the alcohol cooks off. Sorry to disappoint you. The alcohol cooks off but plenty of rum flavor remains!
This is the best caramel corn you will ever have.
I got the original recipe from Amber at the great blog Bluebonnets & Brownies, and her version called for whiskey (her inspiration was from a Maker’s Mark recipe). I was all set to make it with some Jim Beam, but then I walked over to our liquor cabinet and spotted the dark rum. I was instantly reminded of this caramel sauce that I can’t ever get enough of and knew that I would be leaving the whiskey in the cabinet (for now).
Not to mention that whenever I have anything that tastes like rum, I’m reminded of my honeymoon in Jamaica. Who doesn’t want to be reminded of their tropical honeymoon? So much fun.
Anyways…click here if you’re interested in the original recipe…and take a minute to browse Amber’s beautiful blog.
Read the entire recipe before you get started.
You’ll want to be prepared because you need to move quickly once everything gets going. Have your pans prepared, and the baking soda measured out.
Popcorn fans, these are for you!
You probably already know how much I enjoy popcorn. Click here for 50+ popcorn recipes. Although popcorn with butter and salt remains my favorite, I have other popcorn recipes to share:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
cups
The addition of rum to this rum "spiked" caramel corn is pure genius. You'll want to make this delicious treat ASAP!
Ingredients
- 1/2 cup unpopped corn (I use white kernels)
- 3 cups granulated white sugar (Yep, three cups. I never claimed that this was healthy.)
- 1/4 cup dark rum (I use Myers’s)
- 3 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons 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 very large bowl (or two bowls). You’ll want enough room for stirring after you pour the caramel over it.
- Cover one to two (I use two) sheet pans with aluminum foil.
- In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often (I stir nearly continuously). Continue to cook until sugar melts and caramel becomes a pretty brown (caramel) color. If you’ve never made caramel, you’ll think you screwed this up. I did. It gets sort of dry-ish before it melts. Just keep stirring. Good things will happen. It takes about 15-20 minutes. Once it melts and turns a dark caramel color, trust your gut and act fast because it scorches quickly.
- Add the baking soda (Measure it first and put it in a little bowl so you can add it all at once) and keep stirring. Be careful because it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
- Spread the caramel corn out on foil lined sheet pans and allow to cool at least 10 minutes before digging in.
- Try not to eat this all in one sitting. Let me know if you’re successful. You might want to share with friends!
Notes
- Read entire recipe before starting, so you are prepared.
Nutrition Information
Serving: 1cup, Calories: 203kcal, Carbohydrates: 44g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 362mg, Sugar: 43g
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.
Husband’s take: “I could live on this stuff.”
Changes I would make: Might throw in some peanuts next time. I also still want to try this with whiskey instead of the rum. But the rum is really, really good.
Difficulty: Moderate. Read the whole recipe through first and get everything set up and ready to go. It will help a lot!
Juanita Kelly says
Cant wait to try this!!!
Aggie says
Holy Cow! how awesome is this! I love the idea of throwing peanuts in it. I want to serve this during football season!!
Rachel says
This would be perfect for football season! It is amazing!
Katie @ This Chick Cooks says
What a fun recipe! I’m going to have to give this a try sometime!
Brooke @ Veggie Table says
You had me at RUM (but agree whiskey would be good too!) I’ll have to remember this recipe for our next get-together with friends – no doubt spiked caramel popcorn will be a huge hit with everyone!
Brittany (A Healthy Slice of Life) says
Oh, sounds yummy! Love the idea of adding peanuts :)
Amber | Bluebonnets & Brownies says
Rachel, thanks so much for the linkage! I’m glad you used rum – I’d want to be reminded of my honeymoon too! (In which case I’d need to use tequila and mint, since we had a LOT of mojitos in Mexico… now there’s an idea!)
I’m planning to make this again with a few different add ins like dried cranberries, and maybe some cashews. Who the heck needs crunch n’ munch. We can make our own!
brandi says
I love this idea!
Mike@The Culinary Lens says
Oh this is so good. Maybe I’ll save it and do it with Irish whiskey for St. Patrick’s day.. I do have rum so that’ll be my first thing
Maris(In Good Taste) says
I would not be able to stop eating this! Gorgeous photos!
Rachel says
I know, it is so addicting! I’m happy I gave it away…but also, a little bit sad :(
Aubrey says
Ohh, pretty! This looks super tasty and fun!
JustPoppin Buck says
I haven’t seen a rum caramel corn recipe before so I can’t wait to try this.
One tip – instead of putting the popped popcorn into bowls in step 1 (waiting to add the caramel), try extra large foil (disposable) roasting pans with high sides. I find that in bowls, I spend more time chasing the popcorn around with a spatula full of caramel than actually getting the caramel on the popcorn. That doesn’t happen in the roasting pans.
Also, I’d recommend you try Mushroom Popcorn next time you make caramel corn. Its large round ball shape makes coating it with caramel super easy and you don’t end up with a lot of little pieces and broken bits.
Rachel says
Helpful info! Thanks! I’ll definitely try those things next time. The popcorn in the bowls did get kind of crazy, there were a lot of men going overboard :)
Lauren at Keep It Sweet says
This would make for a dangerously good snack!
Lesa @Edesia's Notebook says
Wow, that looks like fun! I’m not a huge fan of sweet popcorn, but my husband is, so I’ll have to try this as a treat for him sometime.