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Amanda Powell
Course Dessert, Snack
Servings 14 cups


  • 1 cup granulated sugar
  • ½ cup 1 stick unsalted butter
  • ¼ cup honey
  • ¼ teaspoon baking soda
  • 3 tablespoons bourbon
  • zest of one lemon
  • 2 teaspoons kosher salt
  • teaspoons ground cinnamon
  • 14 cups popped popcorn


  • Preheat the oven to 325 degrees F. Grease two baking sheets.
  • Add the sugar, butter, and honey together in a very large, heavy pot. Stir until the butter is melted and the ingredients are well mixed together..
  • Cook without stirring, until the mixture is a medium amber color. You can clean away any sugar crystals on the side of the pot with a wet pastry brush. Once it reaches the amber color, immediately remove from heat.
  • Whisk in the baking soda, then immediately whisk in the bourbon, lemon zest, salt, and cinnamon. Stir well, but carefully as the mixture will bubble and sputter a lot. Sometimes I like to wear an oven mitt on my stirring hand for extra protection.
  • Add in the popcorn, mixing well to evenly distribute the caramel onto the popcorn. I recommend using two heatproof spatulas to do the job.
  • Spread the popcorn on both baking sheets in a single layer. Bake for 20 minutes, stirring every 10 minutes.
  • Store in an airtight bag for up to five weeks.