Kahlua Caramel Popcorn Food
KAHLUA POPCORN
Caramel corn eat your heart out! I am never going back! An old recipe whose source I lost. Posting here because I can't eat it without accurate nutrition info. I would happily blow a meal's carbs on this! Cooking times are an estimate.
Provided by Tomo TheCat
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Keep popcorn in shallow pan in oven to keep warm.
- Stir sugar, Kahlua, and vinegar in a pan on stove. Bring to a boil. Add butter. Bring to hard crack stage (300 degrees on a candy thermometer).
- Pour over warm popcorn and nuts, stirring to coat.
- Let cool.
- Store in airtight container. Allegedly will last several weeks. No one has shown enough self-restraint in my house to test this.
Nutrition Facts : Calories 300.4, Fat 11.5, SaturatedFat 3.3, Cholesterol 11.4, Sodium 3.4, Carbohydrate 42.1, Fiber 2.6, Sugar 33.8, Protein 3.8
KAHLÚA CARAMEL POPCORN
Categories Candy Corn Edible Gift
Number Of Ingredients 7
Steps:
- In shallow pan, keep popped corn warm in low-oven. Bring sugar, Kahlúa and vinegar to boil, stirring until sugar dissolves. Add butter. Insert candy thermometer; bring to hard crack stage (300°F.). Pour over warm corn; stir to coat evenly. Add nuts or cherries. Lightly sprinkle with salt while still warm so that salt sticks. Cool. Store in airtight container in cool, dark place (up to several weeks). Makes about 2 quarts.
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- 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.
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- Pop the popcorn using an air popper (or on the stove with oil if you don’t have an air popper). Place popped popcorn in a very large bowl (or two bowls). You’ll want enough room for stirring after you pour the caramel over it.
- In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often (I stir nearly continuously). Continue to cook until sugar melts and caramel becomes a pretty brown (caramel) color. If you’ve never made caramel, you’ll think you screwed this up. I did. It gets sort of dry-ish before it melts. Just keep stirring. Good things will happen. It takes about 15-20 minutes. Once it melts and turns a dark caramel color, trust your gut and act fast because it scorches quickly.
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