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Salted caramel popcorn pots

Salted caramel popcorn pots

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(5 ratings)

Prep: 10 mins Cook: 15 mins plus at least 8 hrs chilling

Easy

Serves 2

Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal1446
  • fat118g
  • saturates72g
  • carbs82g
  • sugars65g
  • fibre3g
  • protein12g
  • salt2g
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Ingredients

  • 400ml double cream
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g toffee popcorn, plus a little to serve
  • 2 gelatine leaves
  • 4 tbsp caramel from a can (we used Carnation)
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • ¼-½ tsp flaky sea salt

Method

  1. Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.

  2. Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.

  3. Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.

  4. Serve each pot topped with a few pieces of toffee popcorn and dive in!

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Comments, questions and tips

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foodiecook24
20th May, 2016
3.8
I made this in old GU glass jars, made enough for 6! they were the perfect size like this and the calories in each portion is slightly less horrifying at that size. Very yummy.
Joe Shaw
4th Jan, 2016
Absolutely delicious!!! The popcorn cream doesnt look the most appealing after setting overnight, but once strained of the excess chunks it was gorgeous. Very, very, very filling, and could easily have made four portions with these amounts!
valjohn
20th Mar, 2015
3.8
I too made these recently and yes yummy and but very filling. Also I felt that there was enough mixture for four portions so maybe I was just a bit too greedy. I also made the caramel slightly too salty - my fault not the recipe.
lindseyanderson's picture
lindseyanderson
20th Feb, 2015
Had these at a friends for dinner. Really tasty but we were shocked at the calorie and fat content! She said that these quantities served 4 and she had put in 200ml cream and 400ml milk so took it down to 450 calories, 30g fat and 18g sat fat. Definitely enough for 4 portions.
jul34es's picture
jul34es
16th Feb, 2015
5.05
Had this for pudding tonight,it was yummy but filling
casiokay
15th Feb, 2015
3.8
Naughty but incredibly nice. If I had seen the calorie content before making would have split recipe into four.
jenabrady91
11th Feb, 2015
Has the calorie content been printed wrong on this recipe as looking through the ingredients, I am aware they're not the healthiest but it seems quite extreme? As does the 72g of sat fat!
emzy-jane
20th Aug, 2017
3.8
Will easily serve 4-5 if served in small champagne flutes. Be careful when you get to the stage of heating the popcorn cream before adding the gelatine it will burn in seconds and you'll have brown specs through it. This happened to me still tasted good tho. I used the tinned caramel from Aldi seems nicer than the usual type.