Whisky Caramel Popcorn
Light, crunchy popcorn coated in a rich, buttery caramel sauce made with brown sugar, a splash of whisky, and a pinch of sea salt. Sweet with just the right touch of warmth, this grown-up twist on a classic movie snack is sticky, satisfying, and seriously addictive.
Perfect for parties, gifting, or a cosy night in with a dram in hand, it’s easy to make and even easier to eat. Let it cool for that irresistible crunch—or enjoy it warm for a gooier treat. Fancy a little extra? Throw in some chopped nuts or chocolate chips for a decadent upgrade.
Ingredients:
100g plain popcorn kernels (or 1 bag plain microwave popcorn)
50g unsalted butter
75g light brown sugar
2 tbsp whisky
1/4 tsp sea salt
Instructions:
Pop the popcorn and set aside in a large bowl.
In a small saucepan, melt the butter over medium heat. Stir in the sugar and whisky.
Cook for 3–5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour the caramel sauce over the popcorn, tossing to coat evenly.
Spread the popcorn on a baking tray lined with parchment paper and let cool before serving.
Tips & Variations:
Add chopped nuts or chocolate chips for extra indulgence.
Substitute butter with coconut oil for a dairy-free version.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
