Dec 23 2013

Salted Whiskey Caramel Corn #client

We’re down to the wire here. Christmas is hours away now and the stores are mobbed with last-minute shoppers. And there’s nothing I dislike more than crowds. I have a strong fear of being buried alive–and shopping on the day or two before Christmas feels a little too much like being buried alive.

Salted Whiskey Caramel Corn

You’re in luck, though! You probably already have all you need right in your kitchen to make the perfect gift for those who remain on your list: Salted Whiskey Caramel Corn. Homemade is better than anything store-bought anyway, right? Who needs those brightly-colored tins of stale popcorn when you can make your own scrumptious caramel corn at home. And by making it yourself, YOU control the ingredients–which means better flavor (especially with the addition of a bit of Irish whiskey!).

Salted Whiskey Caramel Corn

I highly recommend paying the little bit extra and using Kerrygold butter for this recipe. The butter you use will make a huge impact on the overall flavor of this caramel corn, and Kerrygold’s grass-fed Irish butter can’t be beat! You’re worth it–and so are your gift recipients!

Salted Whiskey Caramel Corn

Merry Christmas! May your holiday be full of joy and love!

Salted Whiskey Caramel Corn
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 8
  • ½ cup popcorn kernels
  • 2 Tablespoons coconut oil
  • 1 cup pecan halves
  • ¾ cup (12 Tablespoons) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ¼ cup light corn syrup
  • ¾ teaspoon flaky sea salt (Maldon is a good one)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Irish whiskey
  • 1 teaspoon baking soda
  1. Pop your corn however you prefer to get about 10 cups of popped corn. I have one of those Whirly Pop things that has a hand crank to help toss the kernels around inside so the heat is more evenly distributed, so I added the coconut oil and popcorn kernels to that and popped my corn. Dump popped corn into a large, heat-resistant bowl, add the pecans, and set aside.
  2. Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.
  3. In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.
  4. Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.
  5. Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.
  6. Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.
  7. Stir until smooth, then quickly pour over the popcorn and pecans.
  8. Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.
  9. Bake for about 30-45 minutes, or until it has reached desired dryness. Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.
  10. Store in air-tight containers for up to 3 days.
I referred to [url href="http://food52.com/blog/7767-how-to-make-any-caramel-corn-in-5-steps" target="_blank"]food52[/url] and [url href="http://allrecipes.com/recipe/classic-caramel-corn/" target="_blank"]allrecipes[/url] for advice on the method for this recipe.

Disclosure: Kerrygold Cheese & Butter provided me with butter to develop a recipe for a contest they were running (which this recipe ultimately won!). No other compensation was received for this post. All photos and opinions remain my own.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. Caroline

    How did I miss this one? I’ve got this crazy popcorn obsession and love trying new flavors, but this? OMG! You are a genius! Pinning now to make for New Years! What a great snack to put out with cocktails! Happy New Year dear friend!

    1. Carrie @ poet in the pantry

      I just wish the whiskey flavor could be a little stronger in the end product. But it tastes fantastic. Need to make another batch this week! Thanks! Happy New Year!

  2. Kristi @ Inspiration Kitchen

    This looks really good! I love popcorn as a snack! Pinning!

  3. Kelly @ Kelly Bakes

    Whoa whoa whoa. Back up for a second. How did I miss THESE?! Salted Whiskey Caramel Corn?!!! This is so many of my favorite things all combined. Holy mother of deliciousness, Carrie! These will not help my current popcorn addiction one bit! (do I care? of course not :)

    1. Carrie @ poet in the pantry

      Wait, I’m supposed to help with that? I’m helping by making you crave more, right? :)

  4. Samantha

    You’re so cool. I can’t take it. First I read about how your doing awesome at the gym (take this as a push to get there for day 19) and then I read that you won the kerry gold recipe contest for the holidays. You. are. my. idol.

    1. Carrie @ poet in the pantry

      And you are too kind! :) If you don’t get your butt to the gym, I’m going to drag you out for some exercise the next time we see each other!

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