Bourbon Caramel Corn with Honey Roasted Peanuts
I made this Bourbon Caramel Corn with Honey Roasted Peanuts as part of an “Oscars Party” segment I am doing on New Day Northwest (KING 5, 11AM Monday).
I will trickle through some of the recipes this week, which feature things like this popcorn as well as delectable treats like Champagne Cupcakes and Gilded Chocolate Brownie Bites!
We always order Pizza for the Oscars or make something earlier in the day so I don’t have to miss any of the red carpet action (admittedly my very favorite part!) But I love to have sweet treats to snack on during the whole thing. (Ironically right? As I drool over the whisper thin actresses in their gorgeous frocks!) Oh well.
This Bourbon Caramel Corn is soooooo worth it. I also sprinkled honey roasted peanuts in with the caramel corn because the salty sweetness and crunch was such a great compliment to the crispy popcorn and the slight edge the Bourbon gives the caramel. Enjoy!
Recipe: Bourbon Caramel Corn with Honey Roasted Peanuts
Ingredients
- 1 recipe Popcorn
- 1 recipe Bourbon Caramel
- 1 cup honey roasted peanuts
- Popcorn
- 1 cup organic popping corn
- ¼ cup vegetable oil
- Bourbon Caramel
- 1 cup butter
- 2 cups light brown sugar
- ½ cup light corn syrup
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 4 Tablespoons Bourbon
Instructions
- For the Popcorn:
- Put a large pot over a medium heat, and add the oil and popcorn.
- Put a lid on the pot, with a small gap so that steam can escape.
- Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
- Dump the popped corn into a large roasting pan (like one you would use for your thanksgiving turkey!) and sprinkle with kosher salt.
- Add the honey roasted peanuts and toss well with the popcorn.
- For the Bourbon Caramel:
- Preheat the oven to 250*F
- In the same pot that you made the popcorn, melt the butter, sugar, corn syrup, Bourbon and salt together.
- Let them boil, and continue to stir them for about 5 minutes.
- In a tiny bowl, mix the baking soda and 1 teaspoon of vanilla extract together so that the soda is mostly dissolved.
- When the caramel has cooked 5 to 6 minutes, pull the pot off of the heat, and stir in the vanilla and baking soda. The caramel should get very light and frothy.
- Immediately pour the caramel over the popcorn and sprinkle the honey roasted peanuts in, and gently fold the caramel into the corn and peanuts to try to coat it. At this point you will probably think that you have not made enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well coated. But don’t worry! This is where the oven comes in.
- Put the roasting pan in the preheated oven and bake the popcorn at 250*F for 15 minutes.
- Gently stir the popcorn into the melting caramel until the popcorn is better coated. Repeat this again after another 15 minutes in the oven after which the popcorn should be quite evenly coated.
- Stir again and bake for another 15 minutes.
- Remove the caramel corn from the oven and give the corn one final stir to coat the popcorn and then leave it to cool. When the popcorn is totally cool, it will have a nice, thin, crispy coating. Break it apart and store in airtight containers.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
I eat popcorn almost every day and I would go nuts for this caramel corn! Love the honey roasted peanuts and…the bourbon!! 🙂 pinned
Heather, you had me at bourbon and honey roasted peanuts let alone caramel popcorn! Love, love, love popcorn and this recipe. Thank you for sharing. Pinning (of course)!
This looks delicious! Would it work if I used the air popper to pop my popcorn first?
Sure Jamie- that is no problem!
What an inspired combination!
That caramel corn looks amazing and I love the bourbon in it.
Love Love Love!!! Pass the bowl 🙂
this looks and sounds FANTASTIC, Heather!
I need a big bowl!
Oh my gosh, Heather – I’m obsessed with this. I want to make it right now so Jason and I can devour these when we have our Netflix binge nights!!
I love that kind of night Julie- it’s my favorite. Enjoy it before you have kids and suddenly you are watching “Cloudy with a Chance of Meatballs 2” for the 17th time 🙂
Bourbon in popcorn?! Not sharing with anyone. All mine!!
There is no way this can be legal!!!
This looks like my ideal snack!! LOVE!
I loovveee caramel corn and I love that you added bourbon and roasted nuts…what a fantastic combination! Great job 🙂
Happy Blogging!
Happy Valley Chow
Love the bourbon in this caramel corn!
This sounds like a winner only you neglected to include the quantities of shredded coconut and coconut extract. I don’t notice the shredded coconut in the pictures you have. I’d love to make this and am a lover of coconut, so would like to have all the ingredients.
Thanks!
Hi Jill- Sorry- weird typo! Coconut Caramel Corn Recipe is HERE!
Oh man this looks dangerous….in the best possible sense!
Wowser! This looks like the perfect recipe to satisfy a hungry crowd of both beer and mimosa sippers— and a recipe for that will travel well, too, for our out-of-town party.
how much pipcorn do you pop? I don’t see a measurement. Thanks!
Sorry Stacy! I threw the link in- but it should be about 8 cups
this sounds amaaaazing!!!! what can i substitute the bourbon with if i want it to be kid-friendly?
Maybe just a little vanilla extract! But also- for sure it will burn off- i would never worry that it was too much alcohol
Any idea how long this will keep if stored in airtight container?
Amykae, this could keep well up to a week!
Thanks, Heather! Can’t wait to try this (and I think it will make an amazing gift).
Great recipe for fall sharing! I was not prepared for the two gallon yield when popping the corn.