18 Decadent Salted Caramel Whiskey Recipes Perfect for Entertaining

There’s something irresistibly indulgent about the combo of salted caramel and whiskey—rich, buttery sweetness with a boozy kick that makes every sip (or bite) feel like a celebration. Whether you’re hosting a holiday party or just treating yourself, these 18 decadent salted caramel whiskey recipes are here to elevate your entertaining game. From cozy cocktails to showstopping desserts, get ready to impress—and indulge!

Salted Caramel Whiskey Chocolate Cake

This decadent cake is a showstopper—rich chocolate, boozy caramel, and a hint of salt make every bite irresistible.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 2 large eggs
• ¾ cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup hot coffee
• ½ cup whiskey (bourbon works too)
• 1 cup store-bought or homemade caramel sauce
• ½ tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ cups sugar, 1 ½ tsp baking soda, ¾ tsp baking powder, and ¾ tsp salt in a large bowl.
3. Add eggs, ¾ cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla extract. Mix until smooth, then slowly pour in ¾ cup hot coffee and ½ cup whiskey (batter will be thin).
4. Pour into prepared pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. Drizzle 1 cup caramel sauce over the cake and sprinkle with ½ tsp flaky sea salt just before serving.

The whiskey-infused batter keeps this cake ultra-moist, while the caramel and salt balance the deep chocolate flavor—no frosting needed!

Tip: For extra whiskey flavor, poke holes in the warm cake and brush with 2 tbsp whiskey before adding caramel.

Whiskey Salted Caramel Cheesecake

This decadent cheesecake combines rich caramel, a hint of whiskey, and a buttery crust for a dessert that’s as impressive as it is indulgent.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• ¼ tsp salt
• 24 oz cream cheese, softened
• ¾ cup packed brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp whiskey (bourbon works too!)
• ½ cup salted caramel sauce (store-bought or homemade)
• Flaky sea salt, for garnish

Instructions:

1. Prep the crust: Mix graham cracker crumbs, melted butter, granulated sugar, and salt. Press firmly into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make the filling: Beat cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in vanilla and whiskey.
3. Layer & bake: Pour half the filling over the crust, drizzle with ¼ cup caramel sauce, then top with remaining filling. Bake at 325°F for 45–50 minutes until the edges are set but the center jiggles slightly.
4. Chill & serve: Cool completely, then refrigerate for 4+ hours. Drizzle with remaining caramel and a pinch of flaky salt before slicing.

The whiskey adds a warm depth to the caramel, while the sea salt keeps each bite from feeling too sweet—perfect for when you want a dessert that feels a little fancy.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Salted Caramel Whiskey Brownies

These Salted Caramel Whiskey Brownies are the ultimate indulgence—fudgy, boozy, and swirled with gooey caramel for a dessert that’s impossible to resist.

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp whiskey (bourbon works too!)
• ¾ cup all-purpose flour
• ½ cup store-bought or homemade salted caramel sauce
• Flaky sea salt, for sprinkling

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a saucepan over low heat, melt butter. Remove from heat and whisk in 1 ½ cups sugar, ¾ cup cocoa powder, and ½ tsp salt until smooth. Let cool slightly.
3. Whisk in eggs one at a time, then stir in 1 tsp vanilla and 2 tbsp whiskey. Gently fold in flour until just combined (don’t overmix!).
4. Pour batter into the pan. Drizzle ½ cup caramel sauce over the top and swirl with a knife. Bake for 25–30 minutes, until the edges are set but the center is still slightly fudgy.
5. Let cool completely, then sprinkle with flaky sea salt before slicing.

The whiskey adds a warm depth to the rich chocolate, while the salted caramel keeps every bite luxuriously sticky. Trust us—you’ll want to hide these from your family!

Tip: For cleaner slices, chill the brownies for 30 minutes before cutting.

Whiskey Infused Salted Caramel Sauce

This boozy caramel sauce is rich, buttery, and just the right amount of boozy—drizzle it over ice cream, stir into coffee, or sneak a spoonful straight from the jar.

Ingredients:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 2 tbsp whiskey (bourbon works too!)
• 1 tsp flaky sea salt

Instructions:

1. In a medium saucepan over medium heat, melt the 1 cup granulated sugar, stirring constantly with a wooden spoon until it turns a deep amber color (about 5–7 minutes).
2. Carefully whisk in the 6 tbsp unsalted butter—it’ll bubble aggressively, so stand back! Keep whisking until fully melted.
3. Slowly pour in the 1/2 cup heavy cream while whisking, then simmer for 2 minutes until smooth.
4. Remove from heat and stir in the 2 tbsp whiskey and 1 tsp flaky sea salt. Let cool slightly before using—it’ll thicken as it sits.

The whiskey adds a warm, smoky depth that makes this caramel stand out from the usual store-bought stuff. Tip: For a stronger whiskey flavor, add an extra splash after cooling.

Salted Caramel Whiskey Milkshake

This Salted Caramel Whiskey Milkshake is the ultimate indulgent treat—creamy, boozy, and just salty enough to keep you coming back for another sip.

• 2 cups vanilla ice cream
• 1/2 cup whole milk
• 1/4 cup salted caramel sauce (plus extra for drizzling)
• 2 oz whiskey (bourbon works great!)
• 1/4 tsp flaky sea salt
• Whipped cream, for topping

1. In a blender, combine the vanilla ice cream, whole milk, salted caramel sauce, and whiskey. Blend until smooth and creamy, about 30 seconds.
2. Drizzle the inside of a chilled glass with extra salted caramel sauce, then pour in the milkshake.
3. Top with whipped cream, another drizzle of caramel, and a pinch of flaky sea salt.

The magic here is in the balance—the whiskey adds depth while the salted caramel keeps it from feeling too sweet. It’s like dessert and a nightcap in one!

Tip: For a thicker shake, freeze your glass for 10 minutes before blending.

Whiskey Salted Caramel Apple Pie

This Whiskey Salted Caramel Apple Pie is a showstopper with a boozy, buttery twist—perfect for impressing guests or treating yourself to something extra special.

• 1 store-bought or homemade pie crust (for a 9-inch pie)
• 6 cups thinly sliced apples (a mix of Granny Smith and Honeycrisp works great)
• 3/4 cup granulated sugar
• 1/4 cup whiskey (bourbon works too)
• 1/4 cup salted caramel sauce (store-bought or homemade)
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp cold butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

1. Preheat oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish, trimming excess edges.
2. In a large bowl, toss the apples with 3/4 cup granulated sugar, 1/4 cup whiskey, 1/4 cup salted caramel sauce, 2 tbsp flour, 1 tsp cinnamon, and 1/4 tsp salt until evenly coated.
3. Pour the apple mixture into the pie crust, then dot the top with 1 tbsp cubed butter.
4. Cover with a second pie crust or lattice design, sealing the edges. Brush the top with beaten egg and sprinkle with 1 tbsp coarse sugar.
5. Bake for 45–50 minutes, until the crust is golden and the filling is bubbly. Let cool for at least 30 minutes before slicing.

The whiskey-kissed caramel adds a rich depth to the classic apple pie, while the flaky crust and gooey filling make every bite irresistible.

Tip: For an extra boozy kick, drizzle warm pie slices with an extra splash of whiskey before serving.

Salted Caramel Whiskey Truffles

These boozy, buttery truffles are the perfect grown-up treat—rich caramel spiked with whiskey and a hint of sea salt for that irresistible sweet-salty balance.

Ingredients

• 1 cup heavy cream
• 1/4 cup whiskey (bourbon works too!)
• 1/2 cup granulated sugar
• 4 tbsp unsalted butter, cubed
• 1/2 tsp flaky sea salt, plus extra for topping
• 8 oz semisweet chocolate, finely chopped
• 1/4 cup cocoa powder (for rolling)

Instructions

1. Simmer heavy cream and whiskey in a small saucepan over medium heat until just steaming (don’t boil). Remove from heat.
2. Melt granulated sugar in a separate saucepan over medium-low heat, swirling occasionally (no stirring!) until deep amber, about 8 minutes. Carefully whisk in the warm cream mixture—it’ll bubble vigorously. Cook 2 minutes until smooth.
3. Off heat, whisk in butter and 1/2 tsp sea salt until melted. Pour over chopped chocolate in a bowl; let sit 1 minute, then stir until glossy. Chill 2 hours until firm.
4. Scoop tablespoon-sized balls, roll in cocoa powder, and sprinkle with extra sea salt. Chill 15 minutes to set.

The magic here? The caramel stays luxuriously soft inside thanks to the whiskey—no chalky centers! These keep for a week (if they last that long) in the fridge.

Tip: Use a cookie scoop dipped in hot water for perfectly round truffles.

Whiskey Salted Caramel Bread Pudding

This boozy, buttery bread pudding is the ultimate comfort dessert—rich custard soaked into day-old bread, drizzled with a whiskey-kissed caramel that’s just salty enough to keep you coming back for another bite.

Ingredients:

• 6 cups day-old challah or brioche, torn into 1-inch pieces
• 2 cups heavy cream
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 2 tbsp bourbon or whiskey
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup salted caramel sauce (store-bought or homemade), warmed
• Flaky sea salt, for garnish

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter bread pieces evenly in the dish.
2. In a large bowl, whisk together heavy cream, whole milk, eggs, granulated sugar, bourbon, vanilla extract, and kosher salt until smooth. Pour over bread, pressing down gently to submerge. Let soak 15 minutes.
3. Bake for 40–45 minutes, until the custard is set but still slightly wobbly in the center and the top is golden.
4. Drizzle warm salted caramel sauce over the pudding and sprinkle with flaky sea salt. Serve warm.

The whiskey in the custard deepens the caramel’s richness without overpowering it—just wait for that first bite where sweet, salty, and boozy all collide.

Tip: For extra texture, toast the bread pieces at 300°F for 10 minutes before soaking to help them hold their structure.

Salted Caramel Whiskey Ice Cream

This boozy, creamy treat is like dessert and nightcap in one—perfect for when you want to indulge with a little kick.

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 3/4 cup heavy cream, warmed
• 3 tbsp unsalted butter, cubed
• 1 tsp flaky sea salt
• 2 cups whole milk
• 4 large egg yolks
• 1/4 cup whiskey (bourbon or Irish whiskey recommended)
• 1 tsp vanilla extract

Instructions:

1. Make the caramel: In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Remove from heat and carefully whisk in 3/4 cup warmed heavy cream, 3 tbsp butter, and 1 tsp flaky sea salt until smooth. Set aside.
2. Prepare the base: In another saucepan, heat 2 cups whole milk until steaming. In a bowl, whisk 4 egg yolks, then slowly pour in the hot milk while whisking. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened (coat the back of a spoon), about 5 minutes.
3. Combine: Stir the caramel into the milk mixture, then whisk in 1/4 cup whiskey and 1 tsp vanilla extract. Strain through a fine-mesh sieve and chill for at least 4 hours.
4. Churn: Pour into an ice cream maker and churn according to manufacturer’s instructions (about 25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The whiskey adds a warm depth to the caramel’s sweetness, while the flaky salt keeps it from feeling too heavy—a scoop is pure sophistication.

Tip: For extra texture, fold in crushed pretzels or toffee bits before freezing!

Whiskey Salted Caramel Cupcakes

These Whiskey Salted Caramel Cupcakes are a boozy twist on a classic treat—rich, buttery caramel meets a hint of whiskey for a grown-up dessert that’s downright irresistible.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 2 tbsp whiskey (bourbon works too!)
• ½ cup salted caramel sauce (store-bought or homemade)
• 1 tsp flaky sea salt (for garnish)

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, starting and ending with flour. Stir in 2 tbsp whiskey.
5. Divide batter evenly among liners and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
6. Use a spoon to drizzle ½ cup caramel sauce over each cupcake, then sprinkle with 1 tsp flaky sea salt.

The whiskey adds a subtle warmth that balances the sweet caramel, while the sea salt makes every bite pop. Perfect for potlucks or date night!

Tip: For extra whiskey flavor, brush cooled cupcakes with 1 tbsp whiskey before adding caramel.

Salted Caramel Whiskey Pecan Pie

This boozy twist on classic pecan pie is rich, gooey, and just the right amount of indulgent—with a whisper of whiskey and a salty-sweet caramel kick.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 3 tbsp bourbon or whiskey
• 1/2 tsp flaky sea salt
• 3 large eggs
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups pecan halves

Instructions

1. Make the caramel: In a saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Remove from heat; carefully whisk in 1/4 cup heavy cream, 3 tbsp whiskey, and 1/2 tsp flaky sea salt. Cool slightly.
2. Prep filling: Whisk 3 large eggs, 1/2 cup corn syrup, 1/4 cup melted butter, and 1 tsp vanilla in a bowl. Stir in the whiskey caramel until smooth, then fold in pecan halves.
3. Bake: Pour filling into the unbaked pie crust. Bake at 350°F for 45–50 minutes until set but slightly jiggly in the center. Cool completely before slicing.

The caramel layer sinks to the bottom as it bakes, creating a hidden boozy surprise beneath the nutty topping—pure magic with every bite.

Tip: For extra flair, drizzle slices with warm caramel and a pinch of flaky salt before serving.

Whiskey Salted Caramel Drizzle Pancakes

These boozy, buttery pancakes are a weekend splurge worth waking up for—whiskey-kissed caramel takes fluffy stacks to dessert-for-breakfast status.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 tbsp whiskey
• 1/4 tsp flaky sea salt

Instructions

1. Make the batter: Whisk flour, 1 tbsp granulated sugar, baking powder, baking soda, and 1/4 tsp salt in a bowl. In another bowl, mix buttermilk, egg, and 2 tbsp melted butter. Fold wet ingredients into dry until just combined (small lumps are fine).
2. Cook pancakes: Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake; cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more. Repeat, keeping pancakes warm in a 200°F oven.
3. Make the drizzle: Melt brown sugar and cream in a saucepan over medium heat, stirring until smooth. Simmer 2 minutes, then remove from heat. Stir in whiskey and 1/4 tsp flaky salt.
4. Serve: Stack pancakes and drizzle generously with warm caramel. Finish with an extra pinch of flaky salt.

The whiskey’s oakiness cuts through the caramel’s sweetness, while the salt makes every bite pop—no syrup needed. Tip: For softer pancakes, let the batter rest 10 minutes before cooking.

Salted Caramel Whiskey Hot Chocolate

This rich, boozy hot chocolate is like a cozy hug in a mug—with a grown-up twist from whiskey and a sweet-savory kick of salted caramel.

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 cup salted caramel sauce (plus extra for drizzling)
• 2 oz whiskey (bourbon works too!)
• 1/2 tsp vanilla extract
• Pinch of flaky sea salt
• Whipped cream (for topping)

Instructions:

1. In a small saucepan over medium heat, whisk together whole milk, heavy cream, granulated sugar, and cocoa powder until steaming (about 5 minutes)—don’t let it boil.
2. Reduce heat to low and stir in salted caramel sauce, whiskey, and vanilla extract. Simmer for 2 minutes until smooth.
3. Pour into mugs, top with whipped cream, a drizzle of extra caramel sauce, and a pinch of flaky sea salt.

The whiskey adds a warm depth that balances the sweetness, while the sea salt makes every sip pop. Perfect for sipping by the fire!

Tip: For a non-alcoholic version, swap the whiskey for 1/4 tsp caramel extract and a splash of strong brewed coffee.

Whiskey Salted Caramel Glazed Donuts

These Whiskey Salted Caramel Glazed Donuts are a boozy twist on a classic treat—rich, sticky, and just a little rebellious.

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup caramel sauce (store-bought or homemade)
• 2 tbsp whiskey (bourbon works too!)
• Flaky sea salt, for sprinkling

1. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1/2 cup whole milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour into dry ingredients and stir until just combined.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop spoonfuls of batter (about 2 tbsp each) into the oil and fry for 2–3 minutes per side until golden. Drain on paper towels.
4. Warm 1/2 cup caramel sauce with 2 tbsp whiskey in a small saucepan over low heat, stirring until smooth. Dip warm donuts into the glaze, then sprinkle immediately with flaky sea salt.

The whiskey adds a smoky depth to the caramel, making these donuts taste like a late-night indulgence—even at breakfast.

Tip: For extra flair, drizzle leftover glaze over the tops after the first dip sets.

Salted Caramel Whiskey Fudge

This decadent fudge combines rich caramel, a hint of whiskey, and a touch of sea salt for a grown-up treat that’s impossible to resist.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup whiskey (bourbon or Irish whiskey work best)
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 tsp flaky sea salt, plus extra for sprinkling
• 1 tsp vanilla extract

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth, about 5 minutes.
3. Remove from heat and stir in whiskey, caramel sauce, 1 tsp flaky sea salt, and vanilla extract until fully incorporated.
4. Pour mixture into the prepared dish and smooth the top with a spatula. Sprinkle lightly with additional sea salt.
5. Chill in the refrigerator for at least 3 hours, or until firm. Lift out using parchment overhang, then cut into 1-inch squares.

The whiskey adds a subtle warmth that balances the sweetness, while the sea salt keeps each bite from feeling too heavy. Perfect for gifting or savoring with coffee!

Tip: For cleaner cuts, run your knife under hot water and wipe dry between slices.

Whiskey Salted Caramel Cinnamon Rolls

These boozy, buttery cinnamon rolls are a grown-up twist on a classic—perfect for lazy weekend brunches or holiday mornings.

Ingredients

• 2 ¾ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup whole milk, warmed to 110°F
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted
• ½ cup packed brown sugar
• 1 ½ tbsp ground cinnamon
• ¼ cup whiskey (bourbon works too!)
• ½ cup salted caramel sauce (store-bought or homemade)
• 1 tbsp coarse sea salt, for sprinkling

Instructions

1. In a stand mixer, whisk together 2 cups flour, granulated sugar, yeast, and ½ tsp salt. Pour in warm milk, egg, and melted butter. Mix on low until combined, then add remaining ¾ cup flour until a soft dough forms. Knead for 5 minutes until smooth.
2. Cover dough and let rise in a greased bowl for 1 hour or until doubled.
3. Roll dough into a 12×16-inch rectangle. Sprinkle evenly with brown sugar and 1 ½ tbsp cinnamon. Drizzle whiskey over top. Tightly roll into a log and slice into 8 even pieces.
4. Arrange rolls in a greased 9-inch round pan. Cover and let rise 30 minutes. Preheat oven to 375°F.
5. Bake for 22–25 minutes until golden. Immediately drizzle with salted caramel sauce and sprinkle with 1 tbsp coarse sea salt.

The whiskey-kissed caramel adds a rich, smoky depth that balances the sweetness—just wait for that first pull-apart bite!

Tip: For extra-gooey rolls, warm the caramel sauce slightly before drizzling.

Salted Caramel Whiskey Pudding

This rich, boozy pudding is the ultimate indulgence—silky caramel meets a whisper of whiskey, all topped with a flaky sea salt finish.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream (warmed)
• 2 tbsp unsalted butter
• 1 tsp flaky sea salt, plus extra for garnish
• 2 tbsp whiskey (bourbon-style preferred)
• 2 cups whole milk
• 3 tbsp cornstarch
• 2 large egg yolks
• 1 tsp vanilla extract

Instructions

1. Make the caramel: In a saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Remove from heat; carefully whisk in 1/2 cup warm heavy cream, 2 tbsp butter, and 1 tsp flaky sea salt. Stir in 2 tbsp whiskey. Set aside.
2. Thicken the pudding: In another saucepan, whisk together 2 cups whole milk, 3 tbsp cornstarch, and 2 egg yolks. Cook over medium-low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat; stir in vanilla extract and half the caramel mixture.
3. Layer & chill: Divide remaining caramel between 4 ramekins, then top with pudding. Cover with plastic (pressed directly on the surface) and chill 4 hours or overnight.
4. Serve: Garnish with a pinch of flaky sea salt and drizzle of reserved caramel.

The magic here? Swirling the whiskey-spiked caramel into the pudding base—it creates ribbons of flavor in every spoonful.

Tip: For extra texture, sprinkle crushed pretzels on top before serving.

Whiskey Salted Caramel Popcorn

This boozy, buttery caramel popcorn is the perfect grown-up treat—salty-sweet with a smoky whiskey kick that makes it irresistible.

Ingredients:

• 10 cups freshly popped popcorn (about 1/2 cup unpopped kernels)
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup
• 2 tbsp whiskey (bourbon works too!)
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp flaky sea salt, plus extra for sprinkling

Instructions:

1. Preheat oven to 250°F. Spread popcorn evenly on a parchment-lined baking sheet.
2. In a medium saucepan over medium heat, combine 1 cup brown sugar, 1/2 cup butter, and 1/4 cup corn syrup. Stir constantly until melted and bubbling, about 3 minutes.
3. Boil undisturbed for 4 minutes (no stirring!), then remove from heat. Quickly whisk in 2 tbsp whiskey, 1/2 tsp vanilla, 1/2 tsp baking soda, and 1 tsp salt—the mixture will foam slightly.
4. Immediately pour caramel over popcorn, tossing with two spatulas to coat evenly. Bake for 45 minutes, stirring every 15 minutes, until glossy and crisp.
5. Let cool completely (about 30 minutes), then break into clusters. Sprinkle with extra salt if desired.

The whiskey adds depth without overpowering, while baking soda keeps the caramel light and crackly—no sticky teeth here!

Tip: For extra crunch, add 1 cup toasted pecans with the popcorn.

Conclusion

There you have it—18 irresistible salted caramel whiskey recipes to wow your guests and satisfy your sweet tooth! Whether you’re hosting a party or just treating yourself, these decadent drinks and desserts are sure to impress. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Cheers to delicious indulgence!