Bourbon Pecan Caramel Corn

Bourbon Pecan Caramel Corn - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

If you aren’t interested in wearing socks anymore, you’re in luck. Because our recipe for Bourbon Pecan Caramel Corn will knock’em right off. It’s true, bourbon does make everything better.

Bourbon Pecan Caramel Corn


1/2 cup unpopped popcorn
3 cups white sugar
3 tablespoons butter
1 tablespoon vanilla extract
1 1/2 teaspoons salt
1/3 cup bourbon
1 1/2 teaspoons baking soda
2 cups chopped pecans

Pop the popcorn and place in a large bowl with plenty of room for stirring. Line a large cookie sheet with foil.

In a large saucepan, heat sugar, butter, vanilla extract, salt, and bourbon on medium heat, stirring often. Continue to stir until sugar melts and a deep caramel color is achieved. Double check that you have everything ready, because the addition of baking soda to the caramel will cause it to double in size quickly and bubble up. When you’re ready to coat the popcorn, add the baking soda to the caramel and stir quickly. Remove from heat and pour over popcorn. Immediately add the chopped pecans and stir quickly, coating the mixture evenly with the caramel. Spread the caramel coated popcorn and nuts onto the foil-lined cookie sheet and allow to cool for approximately 10-20 minutes.

*Be careful when handling the hot caramel. This stuff is super-sticky and extremely hot. We recommend doing the pouring with heat-resistant kitchen gloves.

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3 Responses to “Bourbon Pecan Caramel Corn”

  1. suzanne eife
    February 22, 2012 at 3:32 pm #

    Thanks much for this recipe! I Cannot wait to make a mess in the kitchen this weekend with some bacon on the side :)

    March 8, 2012 at 10:18 pm #

    This would make watching a chick flick with my girlfriend so much more enjoyable.


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