Oh man did I have fun making this homemade popcorn recipe. The chance to add bourbon and salted caramel to anything is always moved to the top of the priority list in my kitchen and wow was it perfect when tossed with some popped popcorn. At first I wanted to just to bourbon caramel popcorn but after thinking about how good salt goes with caramel and popcorn, it was a no-brainer!
While making the caramel sauce for this, I found myself literally eating tablespoons at a time of it, it’s that good. Would obviously be delightful over some ice cream or pie, you should go ahead and give that one a try J. Popcorn is great to eat by itself, but it’s so much better when you can change the flavor profile by adding candy like flavors. It’s probably better to that I can only eat so much of this, while I can usually eat a 55 gallon drum of regular popcorn before realizing I should stop. Caramel popcorn is pretty common, especially in Chicago, but I’m telling you that with the addition of bourbon and salt, it took it to the next level.
Any bourbon will do for this recipe, but starting with a quality popcorn is where it’s at. Bob’s Red Mill® makes a big bag of killer yellow popcorn. I went with yellow over white, because this is a tradionalesk recipe, and it needs a few staple traditional ingredients. It was perfect for my Bourbon and Salted Caramel Homemade Popcorn Recipe, and just about every kernel popped, which is rare!
And of course what else needs to be said about the sauce, make it and pour it on as many desserts and popcorn as you can find, it’s that good!
Big one below for pinning!
Bourbon and Salted Caramel Homemade Popcorn Recipe
- 1/3 cup of uncooked Bob’s Red Mill® Yellow Popcorn kernels
- ½ cup of unsalted butter
- 1 cup of brown sugar
- ½ cup of light corn syrup
- 3 tablespoons of heavy whipping cream
- 2 tablespoons of bourbon
- 1 teaspoon of sea or Kosher salt
Pop the uncooked kernels into an air popper and cook. Once finished set aside in a large bowl.
In a medium sized pot on medium heat, bring to a boil the butter, brown sugar and syrup and boil for 3 to 4 minutes.
Remove the pot from the heat and stir in the cream, bourbon and salt and immediately pour over the popcorn in the bowl and mix with a rubber spatula until combined.
Next, lie out the popcorn on a sheet pan until crisp up or serve immediately.
If the popcorn remains soft, place it in the oven on 275° for 3 to 5 minutes to crisp up.