Biscoff Glazed Popcorn (Microwave)

Follow my blog with Bloglovin Biscoff Glazed Popcorn OK, I know I promised that my Oatmeal Biscoff Cinnamon Chip Cookies would be my last post about Biscoff Spread for a while, but that was before I started thinking about some of my favorite popcorn recipes, and it struck me how great Biscoff Spread would be in my Peanut Butter glazed popcorn recipe.  Yes, I know, I’ve got Biscoff on the brain.  I’ve yet to find a recipe with peanut butter, where Biscoff cannot be successfully substituted for the peanut butter.

This popcorn has that warm, spice-like flavor that is uniquely Biscoff.  Believe me, you need some of this!

My apologies for the sub-standard (in process) photos.  I got a hankering to make this at 9:00pm when there was no good lighting.  Sometimes you just have to cook, and can’t wait.

This time I’ve made things even easier for you, by making it in the microwave instead of on the stove top.  You can literally be eating this popcorn in about 45 minutes.

For the sake of my waistline, I’ve halved the recipe, but it can very easily be doubled for a crowd.

It’s as simple as popping your popcorn, anyway you want to pop it.  Hot-Air popper, microwave bags of popcorn or the old fashioned way in a pot on the stove, all work for this recipe.

After your popcorn is ready, make sure it’s in a very large bowl.  You’re going to be pouring a very hot, gooey substance over the popcorn and tossing and mixing until it’s all coated, so a BIG BOWL is key, to keep the very hot, gooey stuff in the bowl where it belongs.

Put all your ingredients for the glaze, except the vanilla, in a very large glass bowl.  One with a handle is very helpful, but any large microwaveable bowl will do.  Microwave for one minute to melt the butter and give a stir to combine all ingredients. Biscoff Glazed Popcorn

Back in the microwave for 2 more minutes and when it comes out, it will be boiling and bubbly. Bubbly Biscoff Glazed Popcorn

Add the vanilla and stir well.   Working very quickly, pour the hot, gooey mixture over your popcorn and toss and stir until all kernels are evenly coated. Biscoff Glazed Popcorn Bowl

Place in a large baking pan that has been sprayed with non-stick spray (for even less clean up, you can line the pan with foil if you like) and bake in a 250°F oven for 20-30 minutes, stirring after every 10 minutes. Biscoff Glazed Popcorn Pan

Spread the popcorn in a single layer evenly out onto waxed paper, parchment paper, or foil,  and allow to cool for about 15-20 minutes.  The glazed popcorn will harden as it cools.  The oven does a very nice job of crisping up the popcorn and baking on the glaze for a crispy crunch.  This Biscoff Glazed Popcorn makes a great movie-night treat!

Biscoff Glazed Popcorn

Yield: 6 cups

  • 6 tablespoons un-popped popcorn kernels or 1/2 bag of microwaveable popcorn (natural, un-buttered works best here)
  • 1/2 cup Biscoff Spread
  • 1/2 cup light corn syrup
  • 1 and 1/2 tablespoons butter
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 250°F.
  2. Spray a large baking pan with non-stick cooking spray.
  3. Pop your popcorn and place in a very large bowl.
  4. Combine Biscoff Spread, corn syrup, butter, and salt in a large microwaveable bowl and microwave for 1 minute on full power to melt the butter.
  5. Give it a stir to combine all the ingredients and then put back in the microwave on full power for 2 more minutes.  After 2 minutes, the mixture will be boiling and bubbly.
  6. Remove from the microwave and stir in the vanilla to combine.
  7. Pour warm mixture over popcorn, stirring and tossing very gently to combine.
  8. When all kernels are evenly coated, turn out onto your sprayed baking pan and arrange into an even layer.
  9. Bake for 20-30 minutes, stirring every 10 minutes.  (I baked mine for 25 minutes)
  10. Remove from the oven and spread out in an even single layer on waxed paper, parchment paper, or foil, to cool for 15-20 minutes.  When cool, store in an airtight container or zip-loc bag, for up to one week.

Biscoff Glazed Popcorn I

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Cinnamon Bun Popcorn

Cinnamon and Sugar…. Ahhh!   You are going to love this one because it is so quick and easy.  The cinnamon syrup comes together in the microwave and once it’s been combined to make ooey gooey goodness with the popcorn, it bakes in the oven at a low temperature for 30 minutes to crisp up.  Finished off with a sweet drizzle of marshmallow candy melts, this is one of my favorite sweet treats of all time.  Mother’s Day is coming up in May and a cute canister filled with this popcorn makes a great gift for the “mom who has everything”.

12 cups popped popcorn (about 1/2 cup kernels)
1 cup sugar (You can use brown sugar if you prefer more of a caramel flavor, but I really like to let the cinnamon shine)
1 to 1 1/2 teaspoons cinnamon
1/4 cup light corn syrup
1 stick butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 squares almond bark or 1/2 cup marshmallow candy melts

Preheat oven to 250 degrees.  Pop your popcorn.  You can use air popped or microwave popcorn.  I prefer air popped cause it’s just easier.

Place popcorn in a very large bowl and set aside.  That is some hot cinnamon goo you are going to be pouring over the popcorn and you need plenty of room to toss it around and get it really coated.

Combine sugar and cinnamon in a big, microwave-safe bowl. I used my 8 cup Pampered Chef Batter Bowl.

Slice butter into pats and place on top of sugar mixture. Pour corn syrup over the top of everything.

Microwave on high for 30 seconds and then stir to combine.  Microwave for 2 minutes and stir, then microwave for an additional two  minutes.  It will be nice and bubbly.  Remove it from the microwave and stir in your baking soda and vanilla, mixing well.  Beware, it will bubble and foam up quite a bit when you do this.

Immediately pour this hot cinnamon mixture over the popcorn in your large bowl and toss and mix together well until all kernels are evenly coated.  You’ll want to do this as quickly as possible as the mixture does begin to get really thick and start hardening pretty fast.

Once your popcorn is coated, pour it into a well greased large baking pan or sheet pan (lining with foil first makes for easy cleanup) and put it in the oven for 30 minutes, stirring after every 10 minutes.

After it’s been in the oven for 30 minutes, take it out and pour it out onto parchment or waxed paper on the countertop to cool and harden.

Drizzle with your melted almond bark or marshmallow candy melts.  I like to put the candy melts in a ziploc bag in the microwave for melting, then just seal and snip off a corner for easy drizzling.  Allow your almond bark or marshmallow candy melts to dry completely and then put the popcorn in an airtight container or ziploc bag for storage.   If you like cinnamon, you are going to love these!!  Sweet, crunchy, cinnamon goodness!

Adapted from Keeping Up with the Johnsons