Coffee Caramel Popcorn
A delightful blend of coffee-infused caramel and crunchy popcorn for the perfect sweet and caffeinated snack.
Welcome to a world where coffee meets caramel in a delightful dance of flavors! This Coffee Caramel Popcorn recipe is a testament to the versatility of our beloved brew. Inspired by the classic caramel popcorn found at county fairs, we've given it a sophisticated twist with the addition of rich, aromatic coffee.
The magic of this recipe lies in the perfect balance of flavors. We use a medium-dark roast coffee, ground to a fine powder, which infuses the caramel with deep, nuanced notes. The popcorn is air-popped to keep it light and crispy, providing the ideal canvas for our coffee-caramel coating. As the caramel sets, it creates a glossy, crunchy shell around each kernel, making every bite a delightful explosion of sweet, bitter, and buttery flavors.
Why You’ll Love This Recipe
Get ready to fall in love with this Coffee Caramel Popcorn! Here's why you'll adore it:
- Unique flavor profile: The combination of coffee and caramel creates an irresistible sweet and slightly bitter taste.
- Perfect texture: Crunchy popcorn meets sticky caramel for a satisfying snack experience.
- Customizable intensity: Adjust the coffee strength to suit your taste preferences.
- Great for gifting: Package it in mason jars for a thoughtful homemade present.
- Versatile snack: Enjoy it as a movie night treat or an afternoon pick-me-up.
Coffee Caramel Popcorn
A delightful blend of coffee-infused caramel and crunchy popcorn for the perfect sweet and caffeinated snack.
Equipment
- Large baking sheet
- Parchment paper
- Large heat-resistant bowl
- Medium saucepan
- Candy thermometer
- Wooden spoon or silicone spatula
Ingredients
- 8 cups air-popped popcorn
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons finely ground medium-dark roast coffee
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Place the popped popcorn in a large, heat-resistant bowl.
- In a medium saucepan, combine sugar, butter, corn syrup, and salt. Heat over medium heat, stirring until the butter melts and the mixture comes to a boil.
- Stop stirring and let the mixture cook until it reaches 250°F (120°C) on a candy thermometer, about 5 minutes.
- Remove from heat and quickly stir in baking soda, ground coffee, and vanilla extract. The mixture will foam up slightly.
- Immediately pour the hot caramel over the popcorn and stir gently to coat evenly.
- Spread the coated popcorn on the prepared baking sheet in an even layer.
- Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.
- Remove from oven and let cool completely. Break into clusters and enjoy!
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