Our Spumantè Caramel Popcorn was dreamt up by the talented Luchelle Nel, an esteemed Chef at Die Keldery and it elevates popcorn from a movietime snack to a decadent dessert that would be the highlight of any dinner party. This dish is also available at Die Keldery and will be on special for the entire month of December.
Ingredients:
- 1/3 cup popcorn kernels
- 1 tbsp coconut oil melted
- 1 cup brown sugar
- 1/3 cup Spumantè
- 1/4 cup unsalted butter
- 1/4 cup cream
- 1 tbsp vanilla extract
Instructions:
- Pop the popcorn in a pot over medium heat using the coconut oil.
- For the 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 the heat and let cool to room temperature.
- Drizzle over the popcorn right before serving
Serve with a glass of sparkling wine!
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