Best 4 Maple Bourbon Caramel Corn Recipes
Indulge your sweet cravings with our delectable Maple Bourbon Caramel Corn! This irresistible snack combines the richness of maple syrup, the warmth of bourbon, and the buttery goodness of caramel for an explosion of flavors. Each bite offers a perfect balance of sweetness, smokiness, and a hint of nuttiness, leaving you craving more.
Our recipe features three variations to cater to different preferences: classic, spicy, and chocolatey. The classic recipe delivers the timeless combination of maple and bourbon, while the spicy variation adds a touch of heat with cayenne pepper. For chocolate lovers, the chocolatey recipe incorporates rich cocoa powder and dark chocolate chunks for an indulgent treat.
These variations ensure that there's a perfect Maple Bourbon Caramel Corn for every palate. Whether you prefer your caramel corn sweet and simple or with a touch of spice or chocolate, our recipes have you covered. Get ready to embark on a sensory journey with our Maple Bourbon Caramel Corn – the perfect companion for movie nights, parties, or a cozy evening at home.
MAPLE PECAN CARAMEL CORN
Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.
Provided by Melissa Clark
Categories snack, candies, dessert
Time 1h
Yield About 12 cups
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
- In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
- Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
- In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
- Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.
TIPSY BOURBON CARAMEL CORN
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
- Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
- Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.
BOURBON CARAMEL POPCORN
I took my great aunt's caramel corn recipe and added a touch of my Kentucky-born husband's home state-bourbon. If you don't have a large enough bowl for stirring the popcorn, use a turkey roaster. -Lisa Hendricks, Chicago, IL
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 5 quarts.
Number Of Ingredients 8
Steps:
- Preheat oven to 250°. Place popcorn in a large bowl. In a large saucepan, bring bourbon to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add butter; cook on low until melted. Stir in brown sugar, corn syrup, cream of tartar and salt. Bring to a boil; cook 5 minutes longer, stirring occasionally. Remove from heat; stir in baking soda. Quickly pour over popcorn and mix well., Transfer to two greased 15x10x1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Store in airtight containers.
Nutrition Facts :
BACON BOURBON CARAMEL POPCORN
Make and share this Bacon Bourbon Caramel Popcorn recipe from Food.com.
Provided by gailanng
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 250º.
- Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
- Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
- Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
- Refrigerate.
Tips:
- For the perfect caramel coating, use a heavy-bottomed saucepan and cook the sugar mixture over medium heat, stirring constantly. This will help prevent the sugar from burning and ensure that the caramel is smooth and creamy.
- If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If the caramel forms a hard ball, it is ready to remove from the heat.
- Be careful when adding the baking soda to the caramel mixture. It will cause the mixture to bubble up vigorously, so stand back and stir constantly to prevent it from overflowing.
- Pour the caramel mixture over the popcorn in a large bowl and stir to coat evenly. Spread the popcorn out on a baking sheet and let it cool completely before breaking it into pieces.
- For a sweeter caramel corn, add an extra 1/2 cup of brown sugar to the caramel mixture.
- For a more savory caramel corn, add a teaspoon of smoked paprika or chili powder to the caramel mixture.
- Store the caramel corn in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Maple Bourbon Caramel Corn is a delicious and easy-to-make snack that is perfect for parties, potlucks, or movie nights. The combination of sweet, salty, and smoky flavors is irresistible, and the popcorn is sure to be a hit with everyone who tries it. With just a few simple ingredients, you can make this delicious caramel corn in under an hour. So next time you're looking for a sweet and savory snack, give Maple Bourbon Caramel Corn a try!
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