If you’re all about sweetness, you’ll love this recipe. The result is super crunchy caramelised popcorn with an amazing Speculoos biscuit flavour. If you wish, you can substitute this type of caramelised biscuits for others of your choice – they’re sure to be just as good! If you don’t eat them straight away, you should store them in an airtight container so you can enjoy them whenever you like – just like freshly made! The caramel has to be made, so we ask you to be careful. Hot caramel can cause burns when in contact with the skin.
Productos con los que prepararla
- 70 g unsalted butter
- 150 g brown sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 6 Speculoos biscuits
- 40 g popcorn
- Add the butter to a frying pan over medium heat. When it is almost melted, add the sugar.
- Cook over medium-high heat until the sugar melts and the caramel starts to brown. This will take between 3 and 5 minutes. Stir constantly during this time.
- Lower the heat, add the vanilla, baking soda and salt and stir for a few seconds. Set aside.
- Add the corn in the popcorn popper, cover and switch on. Place a bowl in the popcorn popper and wait until the popcorn is cooked.
- Place the freshly popped popcorn in a baking dish on parchment paper.
- Quickly spread the caramel over the popcorn and stir with a kitchen utensil, taking care not to burn yourself. This step must be done quickly, as the caramel crystallises very quickly when it cools down abruptly.
- Bake the popcorn at 150ºC for 30 minutes. Every 10 minutes open the oven to disperse the popcorn sticks or popcorn rocks. As the caramel heats up again, we will be able to disperse the popcorn better.
- Remove from the oven. After this time the popcorn will no longer be so sticky.
- Quickly add the previously slightly broken biscuits all over the popcorn without stirring and leave to cool.
- Once cool, they are ready to break up any remaining popcorn sticky bits. Add to a bowl and enjoy.