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:
- 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
- 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!
- Read entire recipe before starting, so you are prepared.
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!