On the heels of our viral recipe for Festive Fireball Fudge, we thought it only fitting to share with you another boozy holiday treat to help you use up any leftover whisky you might have sitting around.
Fireball Spiked Caramel Corn takes takes a traditional caramel corn recipe and kicks it up a notch with just the right amount of cinnamon whisky. The Fireball taste is mild, but gives the snack a perfect punch of flavor. This recipe yields enough for you to get your fill while leaving plenty to share.
Give it a try and let us know what you think! Even better, share videos or photos of the finished product with us.
FIREBALL SPIKED CARAMEL CORN
12 cups popped popcorn
1 stick salted butter, softened
1 cup dark brown sugar
1/4 cup Fireball Whisky
1/4 cup light corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon vanilla extract
1/4 teaspoon cinnamon extract
Preheat oven to 300 degrees F.
Place popcorn in an extra large bowl. Line a large baking sheet with foil and spray with non-stick cooking spray and set aside.
Put butter in a large microwave-safe bowl. Microwave on high for 30 seconds, or until mostly melted. Stir in brown sugar, Fireball, corn syrup and cinnamon. Microwave on high for 4 minutes, stirring every 30 seconds or so.
Remove the bowl from microwave and stir in baking soda, vanilla extract and cinnamon extract. Pour over popcorn and stir until well coated. Spread popcorn on prepared baking sheet and bake for 18 to 20 minutes, stirring every 5 minutes.
Remove popcorn from oven and allow to cool completely before eating or serving. Enjoy!
NOTE: If using microwave popcorn, opt for a low-salt or unsalted popcorn.
**Recipe and photos are property of Country Rebel and aren’t to be reprinted without express written consent.