⅓ cup honey (or glucose, if available)
1 cup, less 2 tablespoons, sugar
1½ cups heavy cream or nondairy whipped topping, warmed
5½ tablespoons butter, coconut oil or margarine
1 heaping ¾ cup salted peanuts, coarsely chopped
For the Peanut Butter Cream
1 (8-ounce) container cream cheese
¾ cup, plus 1 tablespoon, confectioner’s sugar
½ cup soft peanut butter
1½ cups heavy cream or nondairy whipped topping
½ teaspoon vanilla bean paste or good-quality vanilla extract
½ cup peeled salted peanuts, chopped
For the Caramelized Popcorn
2 cups prepared popcorn
½ cup brown sugar
¼ cup oil
¼ cup honey
2 flat tablespoons cocoa
1 flat teaspoon baking soda
- Prepare the caramel. Warm honey slightly in the microwave and pour into a frying pan over medium heat. Add sugar and cook until a light caramel forms. Whisk in warm heavy cream and cook over low heat until mixture is smooth and lump-free. Remove from heat and pour through a sieve, if necessary, to remove any remaining lumps.
- Let cool slightly. Stir in butter and use an immersion blender to mix until well-combined. Add salt. Stir in peanuts and mix well. Cool to room temperature and transfer to a piping bag.
- Prepare the cream. In the bowl of an electric mixer, beat cream cheese, confectioner’s sugar, and peanut butter for 5 minutes. In a separate bowl, beat heavy cream and fold it into the cream cheese mixture. Add vanilla and peanuts, and mix gently. Transfer cream to a piping bag.
- Prepare the caramelized popcorn. Preheat oven to 250°F. Add popcorn to a large bowl.
- In a saucepan, combine brown sugar, oil, honey, and cocoa. Bring to a boil. Simmer over low heat for 7 minutes until caramel thickens. Add baking soda and mix well.
- Pour immediately over popcorn and mix quickly until all kernels are coated with caramel.
I recommend serving this fabulous dessert in small cups since it’s so rich and decadent. The caramelized popcorn can be used to garnish any cake, petit four, or dessert. I have provided pareve substitutes for all the ingredients.
Yield: 30 to 40 cups