Espresso Caramel Popcorn

How to Make Espresso Caramel Popcorn

1. 1

   Step 1: Pop the kernels

   Heat a large, heavy-bottomed pot over medium heat with the oil and 2–3 test kernels. When a test kernel pops, add the remaining kernels in a single layer, cover, and shake the pot gently every 15–20 seconds as they pop. When popping slows to 2–3 seconds between pops, remove from heat and transfer the popped corn to a large bowl (you should have about 10–12 cups popped).

   For this step

   • 1/2 cupPopcorn kernels
   • 2 tablespoonsNeutral oil (canola or vegetable)
   
2. 2

   Step 2: Prepare to coat and preheat the oven

   Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment or a silicone mat and set a heatproof spatula or wooden spoon nearby. Make sure your mixing bowl for coating is large enough to hold the popped corn and caramel.
3. 3

   Step 3: Make the espresso caramel

   In a medium saucepan over medium heat, melt the butter, then add the brown sugar and corn syrup, stirring until the sugar has dissolved. Stir in the instant espresso powder dissolved in the hot water and the heavy cream; bring the mixture to a boil and let cook, undisturbed, for 2–3 minutes until it thickens slightly (or to 235–240°F / soft-ball if using a candy thermometer). Remove from heat and quickly whisk in the baking soda (the mixture will foam)—this lightens the caramel for a crisp coating.

   For this step

   • 6 tablespoonsUnsalted butter
   • 1 cupLight brown sugar (packed)
   • 1/4 cupLight corn syrup
   • 2 teaspoonsInstant espresso powder
   • 2 tablespoonsHot water (to bloom espresso)
   • 2 tablespoonsHeavy cream
   • 1/2 teaspoonBaking soda
   
4. 4

   Step 4: Coat the popcorn

   Immediately pour the hot espresso caramel evenly over the popped corn and fold with the spatula to coat as thoroughly as possible. Spread the coated popcorn on the prepared baking sheet in an even layer and sprinkle with the coarse sea salt for contrast.

   For this step

   • 1 teaspoonCoarse sea salt (for finishing)
   
5. 5

   Step 5: Bake to crisp

   Bake in the preheated oven for 15–20 minutes, stirring and flipping the popcorn every 5–7 minutes to ensure even coating and crispness. The caramel should set and become glossy and crunchy rather than sticky.
   
6. 6

   Step 6: Cool, break into clusters, and serve

   Remove the tray and let the popcorn cool completely on the sheet (about 15 minutes); the caramel will harden as it cools. Break into pieces or clusters, transfer to a bowl or airtight container, and enjoy — recipe yields about 10–12 cups total (about 2 cups per serving, 6 servings). Pairs beautifully with espresso martinis, stout beers, or bourbon cocktails.
   

1. Heat a large, heavy-bottomed pot over medium heat with the oil and 2–3 test kernels. When a test kernel pops, add the remaining kernels in a single layer, cover, and shake the pot gently every 15–20 seconds as they pop. When popping slows to 2–3 seconds between pops, remove from heat and transfer the popped corn to a large bowl (you should have about 10–12 cups popped).
2. Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment or a silicone mat and set a heatproof spatula or wooden spoon nearby. Make sure your mixing bowl for coating is large enough to hold the popped corn and caramel.
3. In a medium saucepan over medium heat, melt the butter, then add the brown sugar and corn syrup, stirring until the sugar has dissolved. Stir in the instant espresso powder dissolved in the hot water and the heavy cream; bring the mixture to a boil and let cook, undisturbed, for 2–3 minutes until it thickens slightly (or to 235–240°F / soft-ball if using a candy thermometer). Remove from heat and quickly whisk in the baking soda (the mixture will foam)—this lightens the caramel for a crisp coating.
4. Immediately pour the hot espresso caramel evenly over the popped corn and fold with the spatula to coat as thoroughly as possible. Spread the coated popcorn on the prepared baking sheet in an even layer and sprinkle with the coarse sea salt for contrast.
5. Bake in the preheated oven for 15–20 minutes, stirring and flipping the popcorn every 5–7 minutes to ensure even coating and crispness. The caramel should set and become glossy and crunchy rather than sticky.
6. Remove the tray and let the popcorn cool completely on the sheet (about 15 minutes); the caramel will harden as it cools. Break into pieces or clusters, transfer to a bowl or airtight container, and enjoy — recipe yields about 10–12 cups total (about 2 cups per serving, 6 servings). Pairs beautifully with espresso martinis, stout beers, or bourbon cocktails.