Butterbeer popcorn
User Reviews
5
Butterbeer popcorn
Description
Butterbeer popcorn starts with microwaved popcorn spread on a baking sheet, then coated with a butterscotch-flavored syrup made by boiling butter, brown sugar, and corn syrup. The syrup is enriched by adding butter and butterscotch extracts along with sea salt and baking soda, which helps to aerate the coating and add a light, crisp texture. After drizzling the warm syrup onto the popcorn, it is coated evenly and left to set for a few minutes.
Next, white chocolate chips are melted and drizzled over the popcorn for added sweetness and creamy texture. The popcorn can be finished with mini marshmallows and gold sprinkles to enhance both flavor and presentation. The final treat offers a sweet and crunchy snack reminiscent of the Butterbeer beverage with layers of rich butterscotch and white chocolate.
For storage, the popcorn should be kept in an airtight container for up to two days to retain crispness but is best enjoyed fresh. Avoid boiling the syrup too long to prevent thick toffee formation. If butterscotch extract is unavailable, vanilla or maple extract can serve as substitutes. Adding a bit of coconut oil to the melted chocolate helps achieve a smooth drizzle consistency.
Ingredients
- 2 bags microwave popcorn
- 2 TBS butter
- 1 cup light corn syrup
- ⅓ cup brown sugar
- 1 tsp butter extract
- ¾ cup butterscotch chips
- 1 tsp butterscotch extract
- ½ tsp baking soda
- ½ tsp salt sea salt
- ½ cup white chocolate chips
- ½ cup marshmallows optional, mini, dehydrated
- ¼ cup Sprinkles optional, gold sphere
Instructions
- Start by popping your popcorn in the microwave.
- Pour the popcorn onto a baking sheet lined with a piece of parchment paper or non-stick silicone mat. Shake the baking sheet around a bit so you can spread it out into one even layer.
- Add the butter, brown sugar, and corn syrup into a small saucepan and heat it up until it comes to a boil. Boil for 2-3 minutes then remove from heat.
- Immediately add the extracts, butterscotch chips, baking soda, and sea salt to the mixture. Whisk it all together until it’s nice and smooth.
- Drizzle the butterscotch mixture over the cookie sheet of popcorn then use either your hands or a spatula to coat all of the popcorn as much as possible. Let the mixture set for about 5 minutes.
- Melt the white chocolate chips in a microwave-safe bowl in the microwave for 20 second increments, stirring after each increment until the white chocolate is nice and smooth.
- Drizzle the white chocolate over the butterbeer popcorn. Sprinkle the mini marshmallows and sprinkles over top of the white chocolate while it’s still warm (if using) and let it set for a few minutes.
Notes
- Store leftover popcorn in an airtight container for up to two days to maintain crispness.
- Avoid over-boiling the butterscotch syrup to keep it pourable rather than thick and sticky.
- If you lack butterscotch extract, substitute with vanilla or maple extract for a similar taste.
- Adding a small amount of coconut oil to melted white chocolate can help achieve a smoother drizzle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 66g | 22% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 342mg | 14% |
| Potassium | 49mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 63g | 126% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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