- Lorenzo Delmonico born (1881)
Kahlúa and Espresso Bean Caramel Corn
- 1/2 Cup popcorn kernels
- Vegetable oil (optional)
- 1 Cup chocolate-covered espresso beans, plus more for serving
- 3 Cups granulated white sugar
- 1/4 Cup Kahlúa
- 3 Tablespoons unsalted butter
- 1 Tablespoon vanilla extract
- 1 1/2 Teaspoon salt
- 1 1/2 Teaspoon baking soda
Do I need to say more? I am obsessed with popcorn, though. That much is very, very, very true. I'm quite fond of coffee as well. This caramel corn is pretty much a win-win. Trust me.
I poured the hot caramel right over the chocolate-covered espresso beans and popcorn so that the chocolate melted and turned into pure deliciousness. If you would like perhaps a "prettier" caramel corn, stir them in after it has cooled. Then drizzle with more melted chocolate. I mean… it's probably the best thing to do in that situation, right?
See all espresso recipes.
Pop the popcorn using an air popper (or on the stove with oil if you don't have an air popper). Place the popped popcorn in a large bowl or foil roasting pan. Scatter the chocolate-covered espresso beans over the popcorn.
Cover 1-2 baking sheets with aluminum foil. In a large saucepan, combine the sugar, Kahlúa, butter, vanilla extract, and salt. Cook over medium heat, stirring nearly continuously, until the sugar melts and caramel becomes a pretty brown (caramel) color, 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 and keep stirring. (Be careful as it bubbles up quickly and almost doubles in quantity.) Quickly remove from the heat, pour over the popcorn and espresso beans, and stir quickly to coat all of the corn.
Spread the caramel corn out on the baking sheets and let cool for at least 10 minutes before serving. Add more chocolate covered espresso beans, if desired.