And they’re just as good as they sound.
I was both inspired by, and skeptical of the concept of a salted, buttered popcorn popsicle. But Erica Rax’s photos – and even just the prospect of these being a success – were enough to make me succumb.
And I’m so, so glad I did.
The base for these pops is infused with the flavors of salted buttered popcorn – and then coated with bits of popcorn just prior to serving.
They’re easy, delicious, and made with just a few simple ingredients.
from Erika Rax
1/4 cup popcorn kernels
3 tablespoons unsalted butter
3 tablespoons sugar
1 1/4 cups whole milk
3/4 cup heavy cream
generous pinch of flaky sea salt
Pop the popcorn using any technique you like (I’m a fan of this microwave method). Pour into a large bowl and set aside.
In a medium saucepan set over medium heat, combine the butter, sugar, salt and popcorn. When the butter has melted add the milk, cream, 1 1/2 cups of the popped corn and sea salt. Bring to a boil. Reduce heat to low and simmer for a minute. Transfer mixture to a bowl and cool completely. Cover and refrigerate overnight.
Strain mixture into a measuring cup and pour evenly into your popsicle molds. Freeze for 30-45 minutes or till slushy. Add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water – place on a foil-lined tray in the freezer till ready to serve. Toss about a cup of the reserved popcorn into your food processor and process into small-ish bits. Just before serving, brush the popsicles with hot water and cover with some of the popcorn bits. Serve immediately.
This delicious recipe brought to you by Sheri Silver
Need more popsicle “inspiration”? Check out my Popsicles Pinterest board!