Bourbon Caramel Popcorn Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:26 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 26 servings


  • 5 quarts popped popcorn
  • 1/3 cup bourbon
  • 1 cup unsalted butter, cubed
  • 2 cups packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda


  1. 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.
  2. 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. Yield: 5 quarts.
Originally published as Bourbon Caramel Popcorn in Taste of Home Christmas Annual Annual 2016, p183

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