Speculoos Popcorn

Speculoos Popcorn

If caramel popcorn and holiday cookies had a wildly snackable baby, this would be it! This Speculoos Popcorn is tossed in a buttery brown sugar caramel, baked low and slow for extra crunch, and finished with our Spicewalla x Caroline Schiff Speculoos Blend for warm notes of cinnamon, ginger, and all the cosy vibes.

Every bite is crunchy, sticky, sweet, and perfectly spiced, with that deep, toasty flavour that feels straight out of the holiday season. It’s the kind of snack that starts as “just a taste” and ends with the bowl mysteriously empty.

Perfect for gifting, movie nights, and festive gatherings alike...fair warning, this one disappears fast!

  • Ingredients

    8-10 cups popped popcorn
    1 ½ cups light brown sugar
    ¼ cup light corn syrup
    1 stick of unsalted butter
    ½ tsp kosher salt
    ½ tsp baking soda
    ½ tsp vanilla extract
    2 tsp Spicewalla x Caroline Schiff Speculoos Blend

  • Print

    Preparation

    1. Preheat oven to 225°F and line two baking sheets with parchment paper or silicone baking mats.
    2. Pour the popcorn into a large mixing bowl.
    3. In a large, deep pot over medium heat, combine the brown sugar, corn syrup, butter and salt. Stir until just starting to bubble. Stop stirring and let it simmer for about 5 minutes. 
    4. Remove the pot from the heat and stir in the baking soda, vanilla and Speculoos Blend. The caramel will bubble up and look foamy. This is normal, but be careful, it is very hot!
    5. Pour the caramel over the popcorn and stir to evenly coat.
    6. Distribute the popcorn onto the two baking sheets and bake for 1 hour, stirring carefully halfway through. 
    7. Let the popcorn cool completely, then break apart and place in airtight containers. It will stay fresh for up to 2 weeks.
    8. Enjoy!
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