Waffle Cone Butter Popcorn
As someone who has always had a soft spot for CARAMEL CORN, I had to drizzle some of my WAFFLE CONE BUTTER up on top of some popcorn and give it a little time in the oven. What’s great about this variety–it’s not nearly as sweet as caramel corn and is more kettle corn adjacent in terms of that “sweet n’ salty” kinda vibe.
Ingredients
- 8 cups8 cups8 cups Popcorn, Popped (Plain), I used the original Skinny Pop variety
- .5 cup.5 cup.5 cup Waffle Cone Butter (click for recipe)
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, can sub butter if desired
- .75 cup.75 cup.75 cup Paleo Waffle Cones (click for recipe), optional add in, broken into bite size pieces
- .5 - .75 tsp.5 - .75 tsp.5 - .75 tsp Vanilla Baking SALT - am.Niccoli
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 300° and grab a standard baking sheet, set aside.
- Place pop corn in a large bowl. Be sure to find all those unpopped kernels and remove them and set aside.
- In a small saucepan, add the waffle cone butter, maple syrup and coconut oil. Over low heat, warm until waffle cone butter is melted a bit and you can stir in the syrup and coconut oil until everything is well incorporated and is a pourable consistency.
- Drizzle over the top of the popcorn and gently mix with a rubber spatula to evenly coat the popcorn. If you’re going to add the broken up pieces of waffle corn, do that now and mix to distribute.
- Once all the popcorn and waffle cone pieces are coated, pour onto the baking sheet and spread it all out to cover the bottom. Sprinkle salt evenly over the top. Place in the oven and crisp it up for anywhere from 20-30 minutes or until it’s to the “crispiness” you want, stirring about every 10 minutes to ensure the outer edges don’t get too crisp.
- Once the popcorn is crispy, remove from the oven and allow to cool a bit before diving in.
- Store any you don’t immediately devour in a zipper bag or container. Best enjoyed within 3-4 days.
Notes
If you want more coating, you can use up to ¾ cup of the waffle cone butter--your call!
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About This Recipe
Show nutritional information
Appetizers Gluten Free Nightshade Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 155 |
Fat: | 10 g |
Carbohydrates: | 16 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 211 mg |
Fiber: | 2 g |
Sugars: | 4 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
2 responses to “Waffle Cone Butter Popcorn”
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What a great idea. Looks so yum!
Thanks Maria…I couldn’t help but go there, I love popcorn so much!!