Try this Cookie butter popcorn recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pop your popcorn and place in a large bowl. Next melt your vanilla candy coating in the microwave according to the package directions. Then add the cookie butter to the melted chocolate.
- Stir until combined. Drizzle the coating over the popcorn. Stir until evenly coated. Mix in m&m's and then spread out on wax paper.
- Melt your colored candy melts in the microwave and then drizzle on top of the popcorn. You can always add a few drops of food coloring to white chocolate chips as well.
- Top with sprinkles. Enjoy!
The Heavy Lifter
Vanilla candy coating serves as the structural backbone of this confection, replacing traditional tempered chocolate with a more stable, palm kernel oil-based fat that sets reliably at room temperature without blooming. When combining the coating with speculoos spread, microwave the mixture in 30-second increments at 50 percent power to prevent the dairy solids from scorching. Stir constantly until the viscosity thins enough to drop from a spatula in smooth ribbons.
Protecting the Crunch
Moisture is the primary enemy of popped corn, causing the starch matrix to soften within hours. Spread the coated mixture into a single layer on parchment paper immediately after tossing, allowing the confectionery coating to set completely within 15 minutes. Store the finished batch in an airtight container with a food-safe silica gel packet for up to three days. Pair this sweet snack with dry, heavily salted snacks like roasted almonds or pretzels to balance the intense sugar content on the palate.
