Harry Potter Butterbeer Popcorn

This Harry Potter Butterbeer Popcorn is a fun, sweet treat inspired by the creamy, caramel-like flavour of butterbeer. The popcorn is light and crisp, coated in a glossy butterscotch glaze with a gentle vanilla finish. It is an easy recipe that comes together quickly and feels special enough for movie nights or themed parties. From start to finish, it takes about 30 minutes.

Ingredients

For the popcorn

• 100g popcorn kernels
• 2 tbsp vegetable oil

For the butterbeer coating

• 75g unsalted butter
• 150g light brown sugar
• 3 tbsp golden syrup
• 60ml double cream
• 1 tsp vanilla extract
• 0.5 tsp fine salt
• 0.25 tsp baking soda

How to Make Harry Potter Butterbeer Popcorn

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Line a large baking tray with baking parchment and set it aside.
• Pop the corn: Heat the vegetable oil in a large saucepan over medium heat. Add the popcorn kernels, cover with a lid, and shake gently as they pop. Once the popping slows, remove from the heat and transfer the popcorn to a very large bowl. Discard any unpopped kernels.
• Make the butterbeer sauce: In a saucepan, melt the butter over low heat. Stir in the brown sugar and golden syrup, then bring to a gentle boil. Cook for 3 to 4 minutes, stirring constantly, until smooth and slightly thickened.
• Add cream and flavouring: Remove the pan from the heat and carefully stir in the double cream, vanilla extract, and salt. The mixture will bubble slightly.
• Finish the sauce: Stir in the baking soda. The sauce will foam and lighten in colour, which gives the popcorn its light, crisp coating.
• Coat the popcorn: Pour the warm butterbeer sauce over the popcorn. Use a large spoon to gently fold everything together until evenly coated.
• Bake to crisp: Spread the coated popcorn evenly over the prepared tray. Bake for 10 minutes, stir gently, then bake for a further 10 minutes until dry and crisp.
• Cool and serve: Remove from the oven and allow the popcorn to cool completely on the tray. It will crisp up further as it cools.

Tips

Why is my popcorn sticky?

If the popcorn feels sticky, it may need a little more time in the oven. Return it for 5 more minutes, stirring once, then cool again.

Can I stop the sauce from burning?

Keep the heat low to medium and stir constantly when boiling the sugar and butter. This prevents scorching and keeps the flavour smooth.

How do I get an even coating?

Use the largest bowl you have and pour the sauce slowly while gently turning the popcorn. This helps every piece get coated without crushing it.

Serving Suggestions

• Serve in paper cones for a Harry Potter movie night
• Pair with hot chocolate or cream soda
• Add to a dessert table for themed parties

Storage

Room temperature

Store in an airtight container for up to 3 days. Keep it in a cool, dry place to maintain crispness.

Refrigerator

Refrigeration is not recommended as moisture can soften the popcorn.

Freezing

Freezing is not suitable for this recipe, as the texture will suffer once thawed.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 32 g
• Protein: 3 g
• Fat: 10 g
• Saturated fat: 6 g
• Sodium: 180 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs