Recipes  
Caramel Popcorn Cakes
Caramel Popcorn Cakes
Open in full-screen mode

Caramel Popcorn Cakes

Preparation
15 MIN
Cooking
10 MIN
Cooling
30 MIN
Makes
8 cakes
Share

Ingredients

Preparation

  1. Place the popcorn in a large bowl, removing any unpopped kernels. Transfer to a warm oven.
  2. In a saucepan, bring the water, sugar and corn syrup to a boil. Cook without stirring until the mixture turns golden. Remove from the heat. Add the butter and stir until it melts. Drizzle over the hot popcorn while tossing to coat well. Working quickly, use a spoon or measuring cup to remove about 250 ml (1 cup) of popcorn and gently press it into a 10-cm (4-inch) round cookie cutter. Repeat with the remaining popcorn. If the popcorn in the bowl becomes too cool, microwave it for a few seconds. Let the cakes cool for 30 minutes.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.