We are celebrating National Popcorn Day with a buzz-worthy twist! We’ve infused the magic of espresso into a delicious homemade popcorn recipe that’s equal parts crunchy, sweet, and bold. Enjoy the pop of espresso perfection! Perfect for movie nights, mid-day snacks, or just because!
In this recipe, we used Partners' Elevate espresso. We usually enjoy this espresso brewed in a pour-over or drip coffee maker, but we also found it to complement this recipe!
Here is what you'll need to make this delicious treat at home:
Ingredients:
» 1/3 cup popcorn kernels
» 3 Tbsp cooking oil
» 1/2 cup brewed espresso
» 1 cup granulated sugar
» 1/4 cup unsalted butter
» 1/4 tsp salt
» 1/2 tsp vanilla extract
» 1/2 tsp cocoa powder
Step One >> Prepare the Popcorn:
Place a 3-quart (or larger) pan with a lid over medium heat. Pour 3 Tbsp of cooking oil (we used avocado oil) and popcorn kernels into the pan. Spread the kernels evenly - so they are only one kernel deep. Cover the pan and shake over medium heat, allowing steam to escape from the popping kernels. Remove from heat when popping stops. Carefully pour the popped kernels into a large bowl.
Step Two >> Brew the Espresso:
Brew 1/2 cup (4oz) of fresh espresso. We changed it up a little bit and used a moka pot to brew the Partners' Elevate espresso beans for this recipe. But, of course, a traditional espresso machine will also work great here. If you don't have access to either, a conventional drip coffee maker can also work when using a more strongly brewed coffee.
Step Three >> Make the Espresso Syrup:
Combine the brewed espresso, sugar, butter, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 4–5 minutes, stirring frequently, until the syrup thickens slightly. Preheat your oven to 250°F.
Step Four >> Flavor & Coat:
Remove the saucepan from the heat. Add the vanilla extract & cocoa powder to the syrup mixture. Whisk until evenly distributed. Drizzle the espresso syrup evenly over the popcorn. Use a large spoon or spatula to carefully fold and coat the popcorn thoroughly.
Step Five >> Bake for for Crispness:
Spread the coated popcorn evenly over a parchment paper-lined baking sheet. Place in a preheated oven and bake for 15–20 minutes, stirring halfway through, to set the syrup and ensure a crunchy texture.
Step Six >> Cool and Serve:
Let the popcorn cool completely—it will crisp up as it cools. Transfer to a serving bowl and enjoy the bold espresso flavor!
Enjoy!!
Steve & Jayme
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