If you like caramel popcorn, you’re going to love Crème la Brûlée Popcorn! I grew up around some of the best Popcorn in the world, Chicagoland’s Garrett’s popcorn. Every trip to the theater involved a walk around the block to pick up a box, or two, of the Garrett mix of cheese corn and caramel corn. So, when I say I know my popcorn, you can trust me.
No longer close enough to walk around the block I set about mixing up my own brand of popcorn that ties me over until I can get back into the city for the real thing. I don’t have the large copper kettle Garrett uses to turn and coat the popcorn, but I do have a secret ingredient that makes this popcorn recipe irresistible with a buttery crème brûlée taste.
I don’t know if you have ever used vanilla sugar, but the smell alone is worth the purchase. It’s what I imagine angels smell like.
What you’ll need:
1/3 cup popcorn kernels
1 cup sweet cream unsalted butter
1 cup vanilla sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
Pop 1/3 cup of popcorn kernels. That should give you approximately 10 cups of popped corn. Place the popcorn in a large roasting pan. Salt and set aside.
Crème la Brûlée:
Melt 1 cup sweet cream unsalted butter in a medium saucepan over medium heat. Be careful not to burn the butter. Stir in 1 cup vanilla sugar stirring constantly until the mixture comes to a boil. Let cook 4 minutes undisturbed. Stir in 2 teaspoons vanilla. Cook 1 minute more and then mix in 1/2 teaspoon baking soda.
Crème la Brûlée Popcorn coating will be lighter in color and have a more delicate sweetness. Drizzle over the popcorn gently folding until all kernels are covered. Transfer the popcorn to a cookie sheet covered with parchment paper. Let cool before serving.
It’s like vanilla cake in popcorn form and perfect for a movie night under the stars with family and friends.