Desserts > Sweet Treats > Popcorn

Speculoos and Caramel Popcorn Recipe

Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 cup Speculoos cookie crumbs

Special Equipment Needed:
- Large pot with lid
- Baking sheet
- Parchment paper
- Candy thermometer

Step-by-Step Instructions:
1. Preheat the oven to 250°F (120°C).
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat until all the kernels have popped. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt, stirring until the mixture is smooth.
4. Bring the mixture to a boil, stirring constantly, and let it boil for 5 minutes without stirring.
5. Remove the pot from heat and add the baking soda and vanilla extract, stirring until the mixture is foamy.
6. Pour the caramel mixture over the popcorn and stir until all the popcorn is coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Sprinkle the Speculoos cookie crumbs over the popcorn.
9. Bake the popcorn in the oven for 30 minutes, stirring every 10 minutes.
10. Remove the popcorn from the oven and let it cool completely before serving.


Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 250°F (120°C)
Serving size:
This recipe makes 8 servings.

Nutritional information:
Calories per serving: 360
Fat per serving: 18g
Carbohydrates per serving: 50g
Protein per serving: 2g

Substitutions for ingredients:
- Instead of Speculoos cookie crumbs, you can use graham cracker crumbs or crushed Oreos.
- Instead of corn syrup, you can use honey or maple syrup.

Variations:
- Add chopped nuts or dried fruit to the popcorn for added texture and flavor.
- Use different types of cookies or candy to mix into the popcorn.

Tips and Tricks:
- Make sure to stir the caramel mixture constantly while it's boiling to prevent it from burning.
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature.
- Let the popcorn cool completely before serving to prevent the caramel from sticking together.

Storage Instructions:
Store the popcorn in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
To reheat the popcorn, spread it out on a baking sheet and bake in the oven at 250°F (120°C) for 5-10 minutes.

Presentation Ideas:
Serve the popcorn in a large bowl or individual cups for a fun and festive presentation.

Garnishes:
Sprinkle extra Speculoos cookie crumbs or crushed candy over the popcorn before serving.

Pairings:
This popcorn pairs well with hot chocolate or apple cider.

Suggested Side Dishes:
Serve the popcorn with a fruit salad or vegetable platter for a balanced snack.

Troubleshooting Advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until it reaches the desired consistency.
- If the popcorn is too sticky, spread it out on a baking sheet and let it cool completely before serving.

Food Safety Advice:
Make sure to use a candy thermometer to ensure the caramel mixture reaches the correct temperature to prevent foodborne illness.

Food History:
Speculoos cookies originated in Belgium and are traditionally made with cinnamon, nutmeg, and ginger.

Flavor Profiles:
This popcorn has a sweet and spicy flavor from the caramel and Speculoos cookie crumbs.

Serving Suggestions:
Serve this popcorn as a snack during movie night or at a holiday party.

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Region: Belgian

Taste: Sweet, Salty, Caramelized, Crunchy