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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.


  • 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


  1. Pop the popcorn in a pot over medium heat using the coconut oil.
  2. 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.
  3. Cook for 5 to 6 minutes until it slightly thickens and is smooth.
  4. Remove from the heat and let cool to room temperature.
  5. Drizzle over the popcorn right before serving

Serve with a glass of sparkling wine!