Salted Caramel Popcorn Pots Recipe
Introduction
This salted caramel popcorn pots recipe is a delightful twist on classic popcorn, transforming it into a creamy, indulgent dessert. With layers of rich caramel and a hint of sea salt, it’s an irresistible treat perfect for special occasions or anytime you want a sweet, crunchy delight.
Ingredients
- 400ml double cream
- 200ml milk
- 140g toffee popcorn, plus a little to serve
- 2 gelatine leaves
- 4 tbsp caramel from a can (we used Carnation)
- ¼-½ tsp flaky sea salt
Instructions
- Step 1: Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer. Push the popcorn under the liquid and gently squash it on the bottom of the pan. Let it bubble for 1 minute, then remove from the heat. Transfer the mixture to a jug and chill for at least 6 hours, or preferably overnight.
- Step 2: Strain the popcorn cream back into a clean pan, discarding the popcorn bits. Gently reheat the cream until steaming. Meanwhile, soak the gelatine leaves in cold water for 3–5 minutes to soften.
- Step 3: Remove the gelatine from the water and squeeze out excess liquid. Stir the gelatine into the hot popcorn cream until fully dissolved. Set aside to cool slightly.
- Step 4: Mix the caramel with the sea salt, starting with ¼ teaspoon salt. Taste and add more if desired. Divide the salted caramel between two glasses or pots.
- Step 5: Pour the cooled popcorn cream over the salted caramel in each pot. Chill for at least 2 hours, or overnight, until set.
- Step 6: Serve topped with a few pieces of toffee popcorn and enjoy immediately.
Tips & Variations
- For a stronger caramel flavor, gently warm the caramel before mixing with salt.
- Try using a mix of sweet and salty popcorn for an extra flavor contrast.
- If you don’t have gelatine leaves, powdered gelatine can be used; follow package instructions to substitute.
Storage
Store the caramel popcorn pots covered in the refrigerator for up to 2 days. They are best enjoyed chilled. To serve, you can let them sit at room temperature for a few minutes to soften slightly, but avoid leaving them out too long to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert dairy-free?
You can substitute the double cream and milk with coconut cream and a dairy-free milk alternative. The texture might vary slightly, but it will still be delicious.
What can I do if I don’t have gelatine?
Gelatine is important for setting the cream, but if you want a vegetarian option, you could try agar-agar. Use about half the amount called for gelatine and follow the instructions on the package to properly dissolve it.
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Salted Caramel Popcorn Pots Recipe
- Total Time: 8 hours 25 minutes
- Yield: 2 servings 1x
Description
This indulgent Salted Caramel Popcorn Pots recipe features a creamy, silky popcorn-infused custard layered with rich salted caramel and topped with crunchy toffee popcorn. A delightful dessert that combines sweet, salty, and creamy textures for an irresistible treat perfect for special occasions or cozy nights in.
Ingredients
Popcorn Cream Base
- 400ml double cream
- 200ml milk
- 140g toffee popcorn, plus extra for serving
- 2 gelatine leaves
Salted Caramel
- 4 tbsp caramel from a can (e.g., Carnation)
- ¼–½ tsp flaky sea salt
Instructions
- Infuse the Cream: Pour the double cream and milk into a large pan and add the toffee popcorn. Gently press the popcorn under the liquid and squash it slightly on the bottom of the pan. Bring the mixture to a gentle simmer and bubble for 1 minute to infuse the popcorn flavors into the cream. Remove from heat, transfer the mixture into a jug, and chill in the refrigerator for at least 6 hours or preferably overnight.
- Strain and Reheat: After chilling, strain the popcorn-infused cream back into a clean pan, discarding the popcorn solids. Gently reheat the cream until steaming, but do not boil.
- Prepare Gelatine: While reheating the cream, soak the gelatine leaves in cold water for 3 to 5 minutes until soft. Remove from water and squeeze out excess liquid.
- Dissolve Gelatine in Cream: Stir the softened gelatine leaves into the hot popcorn cream until completely dissolved. Set the mixture aside to cool slightly.
- Make Salted Caramel Layer: In a small bowl, mix the canned caramel with flaky sea salt, starting with ¼ teaspoon. Taste and adjust the saltiness up to ½ teaspoon as preferred.
- Assemble the Pots: Divide the salted caramel mixture evenly between 2 serving glasses or pots. Pour the cooled but still pourable popcorn cream on top of the salted caramel layer.
- Chill to Set: Refrigerate the assembled pots for at least 2 hours or overnight to allow them to set properly.
- Serve: Just before serving, top each pot with a few pieces of toffee popcorn for crunch and garnish. Enjoy the delicious contrast of textures and flavors.
Notes
- Using toffee popcorn adds a sweet and crunchy texture that balances the creamy custard.
- Soaking the gelatine leaves properly ensures a smooth set without lumps.
- Adjust the sea salt quantity to your taste to get the perfect salted caramel balance.
- Ensure not to boil the cream after adding gelatine to preserve its setting ability.
- For a quicker version, chilling time can be reduced, but overnight chilling yields the best flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: salted caramel, popcorn, dessert, creamy custard, toffee, easy dessert, British dessert
