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Game-Day Bourbon-Glazed Caramel Corn

Here's a grown-up version of a favorite kid’s treat. The bourbon and ginger combination that is so good in cocktails now has a home in a munchie that is perfect for snacking. —Sally Sibthorpe, Shelby Township, Michigan
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    5 quarts


  • 6 quarts air-popped popcorn
  • 3 cups mixed nuts (pecan halves, unblanched almonds, hazelnuts and unsalted cashews)
  • 2 cups packed brown sugar
  • 1 cup butter, cubed
  • 1/2 cup dark corn syrup
  • 1/2 cup bourbon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda


  • Place popcorn and nuts in a large bowl. In a large heavy saucepan, combine the brown sugar, butter, corn syrup, bourbon, salt and ginger. Bring to a boil over medium heat, stirring occasionally; cook and stir for 6 minutes.
  • Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and nuts; mix well.
  • Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove to waxed paper to cool completely. Store in airtight containers.
Nutrition Facts
1 cup: 514 calories, 38g fat (8g saturated fat), 24mg cholesterol, 244mg sodium, 43g carbohydrate (30g sugars, 5g fiber), 7g protein.

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