Kahlúa and Espresso Bean Caramel Corn Recipe


Nutrition

Cal/Serving: 249
Daily Value: 12%
Servings: 12

Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat5g8%
Saturated2g11%
Trans0g0%
Carbs51g17%
Fiber0g0%
Sugars50g0%
Protein0g0%
Cholesterol8mg3%
Sodium454mg19%
Calcium2mg0%
Magnesium16mg4%
Potassium29mg1%
Iron0mg0%
Zinc0mg0%
Vitamin A89IU2%
Vitamin C0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg2%
Niacin (B3)1mg5%
Vitamin B60mg0%
Folic Acid (B9)0µg0%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K0µg0%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Rachel Gurk


Kahlúa and Espresso Bean Caramel Corn
Rachel Gurk

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

Click here to see 12 Ways to Spice Up Popcorn.

3.875
Ratings16

INGREDIENTS

  • 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 teaspoons salt
  • 1 1/2 teaspoons baking soda

DIRECTIONS

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.

Recipe Details

Click here to see more recipes from Rachel Cooks.

Servings: 12
Cuisine: American
Special Designations: Vegetarian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human