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Lotus Caramel Popcorn

Lotus Biscoff Caramel Popcorn

Course: Dessert, Snack
Cuisine: Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Egg-free, Husband-approved, Indulgent, Kid-friendly, Make-ahead, Nut-free, Purim
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10
Calories: 147kcal
What’s sweet, crunchy and eaten by the handful? This Lotus Popcorn recipe is the most amazing thing I’ve done all year.
Print Recipe


  • 1 Cup Sugar
  • ¼ Cups Water
  • Cups Cookie Butter
  • 8 Cups Popped Popcorn
  • ¼ teaspoon Kosher Salt optional


  • 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.



Sodium: 18mg | Sugar: 22.9g | Calories: 147kcal | Fat: 3.2g | Protein: 1g | Carbohydrates: 29.5g