Espresso Caramel Popcorn
moka coffee pot
Crispy popcorn gets coated in a rich espresso caramel glaze, creating the ultimate sweet-and-bitter snack for caffeine lovers with a sweet tooth.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 6 servings
Calories 280 kcal
For the Popcorn:
- ½ cup popcorn kernels
- 2 tbsp vegetable oil
For the Espresso Caramel:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tbsp espresso powder
- ½ tsp salt
- ½ tsp vanilla extract
Make the Popcorn:
Heat oil in a large pot over medium heat.
Add popcorn kernels, cover, and shake occasionally.
Remove from heat once popping slows.
Spread popcorn on a lined baking sheet.
Make the Espresso Caramel:
Melt sugar in a saucepan over medium heat until golden.
Stir in butter until fully combined.
Add heavy cream slowly while stirring.
Mix in espresso powder, salt, and vanilla.
Coat the Popcorn:
Pour hot caramel over popcorn and toss to coat.
Let it cool before breaking into pieces.
Try not to eat the entire batch in one sitting.
Nutritional Values (Per Serving)
- Calories: ~280
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Calcium: 4%
- Iron: 3%
- Potassium: 2%
Additional Notes/Tips
- Use dark roast espresso powder for a stronger kick.
- Add sea salt for a salted caramel twist.
- Drizzle melted chocolate over the top for extra indulgence.
- Store in an airtight container to keep it crisp (if it lasts that long).
This espresso caramel popcorn is the snack you never knew you needed. Make it once, and plain popcorn will forever disappoint you.