Crème la Brûlée Popcorn

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

Popcorn:

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.

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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

9 thoughts

  1. It looks and sounds delicious, but I have to admit, as adventurous as I am in the kitchen, when it comes to popcorn, believe it or not, i am really a purist. Butter and salt, and occasionally caramel, but mostly butter and salt. 🙂

    1. I’m so glad you like it! Please let me know what he thinks! And take a big whiff of that vanilla sugar…it’s heavenly!

  2. Those rice krispie treats are too sweet for me. This feels like a much more balanced and not to mention, delicious combination.

    My son fell in love with Garrett’s popcorn. I fell in love with Frangos. Okay, I fell in love with every food from that town too . . .

    1. Frangos, huh! The chocolates or the cocktails? Both are delicious! Or the cafe! The club with basil mayo is really good…and those chips!!

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