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Coffee Almond
Caramel Popcorn Recipe

Flavored Popcorn Recipes: Coffee Almond Caramel

You'll Need


  • 10 - 12 cups of popped pop corn (about 1/2 cup kernels)
  • 1 cup whole almonds
  • 1/2 cup butter cut into cubes
  • 1/4 cup corn syrup
  • 1 cup packed brown sugar
  • 1/4 cup instant coffee (plain, no added sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Optional: 1/2 cup chocolate covered coffee beans

You'll Also Need:

  • Nonstick cooking spray or oil for greasing
  • Large bowl (the bigger the better)
  • 2 quart sauce pan
  • 2 wooden spoons (or other large spoons)
  • Spatula
  • Large baking sheet
  • Measuring spoons and cups

  • Pop popcorn kernels (I air pop mine but any way will work)
  • Remove any unpopped kernels that may have snuck into the popcorn
  • Apply a heavy coat of cooking spray or rub oil on inside of large bowl
  • Pour popcorn into greased bowl and sprinkle almonds over top, lightly agitate so the almonds aren't bunched right on the surface
  • Now apply a heavy coat of cooking spray (or oil) to inside of saucepan, baking sheet, spoons, spatula
  • Tip - spraying the measuring cup before measuring the corn syrup will help it come out easier too
  • Preheat oven to 200° F
  • Measure out the rest of the ingredients at this time and set aside
  • In saucepan dissolve butter, corn syrup, brown sugar, coffee and salt over medium heat stirring frequently; bring mixture to a boil
  • Boil mixture for 4-5 minutes without stirring (or until candy thermometer reaches 250° F)
  • Tip - The trick when timing is to start the timer at the very first sign of boiling; if you wait until it is at a full boil to start the clock, your caramel will get way to hard; I highly recommend using a candy thermometer for best results, they are inexpensive
  • Remove saucepan from heat and immediately add baking soda, almond and vanilla extracts, stirring quickly as it foams up, sizzles and settles back down
  • Immediately pour coffee-caramel mixture over popcorn and mix using both spoons until well coated
  • Spoon mixture onto the well greased large baking sheet (I prefer it well greased but some people use parchment paper instead)
  • Bake for 1 hour, stirring and flipping popcorn with spatula every 15 minutes
  • If desired sprinkle chocolate covered coffee beans over mixture, they will melt just a little so don't mix again until completely cool
  • Once cool break apart and store in an airtight container

  • Notes: Soak sticky caramel covered dishes in hot, soapy water as soon as possible, after a few minutes the caramel will rinse off easily
  • Chocolate covered coffee beans add a delicious gourmet touch but they are totally optional depending on how much intense coffee flavor you want.
  • The almond flavor can be completely removed from this recipe by replacing the almonds with more popcorn and replacing the little bit of almond extract with more vanilla extract.
  • Important Safety Note: Caramel popcorn is great for kids to eat, not to make. The extremely high temperature of the caramel and the caramel popcorn makes it very dangerous for children. Adults should be very careful to avoid touching hot caramel and hot caramel popcorn when making, mixing and baking caramel popcorn.

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