What’s sweet, crunchy and eaten by the handful? This Lotus Popcorn recipe is the most amazing thing I’ve done all year.
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I have absolutely no idea where the inspiration came from for this Lotus Biscoff Caramel Popcorn snack. I was working up a selection of cookie butter recipes by request, and I just woke up one morning and was like “cookie butter popcorn!” It seemed like a great idea...then. When I walked into the test kitchen to create a recipe; however, I had my reservations. How is this even possible? I mean...there is science involved here. The coating has to be hard set, otherwise, the popcorn would be gross. I thought...maybe I could set up a caramel base.
So, I began. I knew after the first batch that I was on the right track. However, it took several tweaks before I was fully satisfied. My Lotus Biscoff Caramel Popcorn recipe creates a snack coating that is not sticky, but it’s not too hard. It has the flavor of cookie butter with enhanced caramel notes. Caramel is finicky, so be sure to read through the notes in the recipe before you start. My family (and a number of other lucky recipients) have thoroughly enjoyed all of the test batches, even the “mistakes.” Rest assured, the final product is truly divine. I know what I’m bringing to the next movie night!
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#BetheMasterofMealtime #CandidlyDelicious
Jump to RecipeServes: 10 Prep Time: 5 Minutes Cook Time: 10 Minutes
Ingredients:
- 1 Cup Sugar
- ¼ Cups Water
- ⅓ Cups Cookie Butter
- 8 Cups Popped Popcorn
- ¼ teaspoon Kosher Salt (optional)
Instructions:
- Combine Sugar and Water in a saucepan over high heat. Whisk frequently until golden brown. *Sugar will move through the stages. It will get foamy, then crystallize, then melt and turn golden.
- Turn off heat, but do not remove pot from the burner. Quickly whisk in the Cookie Butter. *You don’t want to wait until the caramel is dark to do this. It will darken a bit as you are adding in the cookie butter. When you whisk in the cookie butter, there is a chance the whole mixture will seize. Don’t panic. It just means that the mixture cooled a bit, moving back to the crystallized stage.
- Turn high heat back on and whisk continuously until mixture is smooth and creamy. *If the mixture seized, you will melt it back into a nice caramel here. If it did not, then this stage is only a few seconds on high heat to get the cookie butter fully emulsified.
- Turn off flame and again do NOT remove pan from burner. Add the popcorn into the pan all at once. Quickly stir to coat completely. *Be very, very careful not to get hot sugar on yourself at any point. It will burn you immediately.
- Then immediately spread onto a sheet pan covered with parchment. Spread it into a single layer. Hit it with a sprinkling of salt if desired. Allow to cool completely before you touch it.
Lotus Biscoff Caramel Popcorn
Ingredients
- 1 Cup Sugar
- ¼ Cups Water
- ⅓ Cups Cookie Butter
- 8 Cups Popped Popcorn
- ¼ teaspoon Kosher Salt optional
Instructions
- Combine Sugar and Water in a saucepan over high heat. Whisk frequently until golden brown. *Sugar will move through the stages. It will get foamy, then crystallize, then melt and turn golden.
- Turn off heat, but do not remove pot from the burner. Quickly whisk in the Cookie Butter. *You don’t want to wait until the caramel is dark to do this. It will darken a bit as you are adding in the cookie butter. When you whisk in the cookie butter, there is a chance the whole mixture will seize. Don’t panic. It just means that the mixture cooled a bit, moving back to the crystallized stage.
- Turn high heat back on and whisk continuously until mixture is smooth and creamy. *If the mixture seized, you will melt it back into a nice caramel here. If it did not, then this stage is only a few seconds on high heat to get the cookie butter fully emulsified.
- Turn off flame and again do NOT remove pan from burner. Add the popcorn into the pan all at once. Quickly stir to coat completely. *Be very, very careful not to get hot sugar on yourself at any point. It will burn you immediately.
- Then immediately spread onto a sheet pan covered with parchment. Spread it into a single layer. Hit it with a sprinkling of salt if desired. Allow to cool completely before you touch it.
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