- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
2 Hours
Diets 
I recommend serving this fabulous dessert in small cups since it’s so rich and decadent. The caramelized popcorn can also be used to garnish any cake, petit four, or other dessert. I have provided parve substitutes for all the ingredients. Yield: 30 to 40 dessert cups
1/3 cup Gefen Honey (or glucose if available)
3/4 cup plus 2 tablespoons sugar
1 and 1/2 cups heavy cream (parve: nondairy whipped topping)
5 and 1/2 tablespoons butter (parve: coconut oil or margarine)
pinch of salt
1 and 3/4 heaping cup salted peanuts, coarsely chopped
1 (8-ounce) container cream cheese
3/4 cup plus 1 tablespoon Gefen Confectioners’ Sugar
1/2 cup creamy Gefen Peanut Butter
1 and 1/2 cups heavy cream (parve: nondairy whipped topping)
1/2 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup salted peanuts, chopped
2 cups prepared popcorn
1/2 cup brown sugar
1/4 cup oil
1/4 cup Gefen Honey
2 tablespoons Gefen Cocoa powder
1 teaspoon baking soda
Microwave honey until slightly warm and pour into a frying pan over medium heat.
Add sugar and cook until a light caramel forms.
Microwave heavy cream until warm and whisk into caramel, cooking over low heat until completely smooth. Remove from heat and pour through a sieve, if necessary, to remove any lumps.
Let cool slightly. Stir in butter and use an immersion blender to combine well.
Add salt and peanuts and mix well.
Cool to room temperature and transfer to a piping bag.
In the bowl of an electric mixer, beat cream cheese, confectioners’ sugar, and peanut butter for five minutes.
In a separate bowl, beat heavy cream and fold it into the cream cheese mixture.
Add vanilla and peanuts and mix gently. Transfer cream to a piping bag.
Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Add popcorn to a large bowl and set aside.
In a small saucepan, combine brown sugar, oil, honey, and cocoa powder. Bring to a boil.
Simmer over low heat for seven minutes, until caramel thickens.
Add baking soda and mix.
Immediately, pour over popcorn and quickly mix to coat all kernels with caramel.
Spread popcorn on the prepared baking sheet. Bake 45 minutes, stirring occasionally. Let cool and store in an airtight container.
Pipe a small amount of caramel into each cup.
Top with a layer of Snickers cream to fill two-thirds of the cup.
Sprinkle caramelized popcorn over the cream and serve.
How Would You
Rate this recipe?
Please log in to rate
Reviews