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Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Total Time
15 mins
Servings: 2 each popcorn serves 2 appropriately, 1 obnoxiously
Course:
Snacks
Cuisine:
American
Ingredients
- 1/3 cup corn kernels
- 1 tablespoon coconut oil melted
champagne caramel
- 1 cup brown sugar
- 1/3 cup champagne
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
bacon truffle parmesan
- 1 tablespoon unsalted butter melted
- 3 lices Bacon cooked and crumbled
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon truffle salt
Instructions
- Combine the kernels and coconut oil and place them in a brown paper bag. Fold the top down a few times so it’s secure, then microwave for 2 minutes to 2.5 minutes, or until the kernels are popped. Open the bag and pour the kernels in a large bowl to cool slightly.
Cup of Yum
champagne caramel
- Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools! Drizzle over the popped popcorn right before serving. Serve with champagne!
bacon truffle parmesan
- Toss the popped popcorn with the melted butter. Toss with the parmesan, truffle salt and bacon. Serve immediately!