Green Chile Margarita Caramel Corn
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 14 cups
Delicious caramel corn made with a hint of spicy chile powder, tart lime zest, and tequila for the ultimate Margarita Caramel Corn!
  • 1 c. sugar
  • ½ c. butter
  • ¼ c. light corn syrup
  • ¼ t. baking soda
  • 3 T. tequila
  • 2 t. chile powder
  • 2 t. salt
  • ½ t. cayenne
  • zest of 1 lime
  • 14 c. popped popcorn
  1. Preheat the oven to 325 degrees. Spray 2 baking sheets with cooking spray and set aside.
  2. In a heavy bottomed sauce pan, combine the sugar, butter, and corn syrup. Heat over medium high heat, stirring until they are mixed together. Continue cooking, stirring frequently, until the sugar begins turning light brown.
  3. Remove the pan from the heat and whisk in the baking soda.
  4. Then whisk in the tequila, chile powder, salt, cayenne, and lime zest. Be careful as this will cause the mixture to steam and you don't want to get burnt!
  5. When all the ingredients are mixed together fold in the popcorn. Keep mixing until the popcorn is well coated.
  6. Spread the popcorn out on the baking sheets and bake for 20 minutes, mixing the popcorn halfway in between cooking.
  7. Remove from oven and let cool completely.
  8. Place in an air tight container for up to one month.
Recipe from Butter & Scotch by Allison Kave and Keavy Landreth
Recipe by Hezzi-D's Books and Cooks at