Ready for a favorite Butterbeer popcorn recipe? One of my favorite things to do is watch the Harry Potter movies. Especially with a snack like popcorn! What better than to see the magic and have some yummy popcorn.
Adding a little bit of magic to the popcorn makes the whole experience so much better!
Here is a recipe from An Edible Mosaic for Butterbeer Popcorn, which is so delicious and one of my favorite butterbeer recipes.
Butterbeer Popcorn Recipe Ingredients
For the Butterbeer Popcorn Recipe, it seems like a lot of items to buy, but I promise you its not that intimidating!
- 12 cups air-popped popcorn (slightly heaping 1/2 cup of popcorn kernels
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 4 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon butter flavor
- 3/4 teaspoon rum flavor
- 8 tablespoons unsalted butter
- 1 cup sugar
- 3 tablespoons blackstrap molasses
- 1 tablespoon water
- 1/2 teaspoon coarse kosher salt (use less if using fine salt)
Butterbeer Popcorn Recipe
Step 1: Put the popcorn into a large bowl and set aside. Line a large baking sheet with parchment paper or a silpat liner; set aside. Sift together the baking soda and nutmeg, and cloves in a small bowl; set aside.
Step 2: Add the vanilla extract, almond extract, butter extract, and rum extract to a small bowl; set aside.
Step 3: Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.
Carefully stir in the mixture of extracts and then the baking soda/spice mix; pour the toffee over the popcorn/nut mixture.
Step 4: Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread the popcorn out onto the prepared baking sheet.
Step 5: Let the popcorn cool and then break it apart; store in an airtight container at room temperature.
Butterbeer Popcorn Recipe Printable
Ingredients
- 12 cups air popped popcorn slightly heaping 1/2 cup of popcorn kernels
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 4 tsp pure vanilla extract
- 1 tsp almond extract
- 1 tsp butter flavor
- 3/4 tsp rum flavor
- 8 tbsp unsalsted butter
- 1 cup sugar
- 3 tbsp blackstrap molasses
- 1 tbsp water
- 1/2 tsp coarse kosher salt use less if using fine salt
Instructions
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Put the popcorn into a large bowl and set aside. Line a large baking sheet with parchment paper or a silpat liner; set aside. Sift together the baking soda and nutmeg, and cloves in a small bowl; set aside. Add the vanilla extract, almond extract, butter extract, and rum extract to a small bowl; set aside.
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Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally. Carefully stir in the mixture of extracts and then the baking soda/spice mix; pour the toffee over the popcorn/nut mixture.
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Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread the popcorn out onto the prepared baking sheet.
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Let the popcorn cool and then break it apart; store in an airtight container at room temperature.
And you’re done! This was one of my favorite Butterbeer recipes. It was yummy even when I burnt it! Oops! Enjoy.
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