Kahlúa and Espresso Bean Caramel Corn

Kahlúa and Espresso Bean Caramel Corn
Staff Writer
Kahlúa and Espresso Bean Caramel Corn
Rachel Gurk

Kahlúa and Espresso Bean Caramel Corn

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.

12
Servings
264
Calories Per Serving
Deliver Ingredients

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 Teaspoon salt
  • 1 1/2 Teaspoon 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.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
39g
30%
Protein
5g
11%
Vitamin A, RAE
98µg
14%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
95mg
10%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
6µg
0%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
32mg
5%
Selenium, Se
1µg
2%
Sodium, Na
756mg
50%
Water
22g
1%
Zinc, Zn
1mg
13%

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.