Popcorn Sandwich Cookies with Salted Caramel
Popcorn Sandwich Cookies with Salted Caramel could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 2g of protein, 12g of fat, and a total of 322 calories. For 28 cents per serving, you get a side dish that serves 12. It is a very reasonably priced recipe for fans of American food. 31 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A mixture of baking powder, heavy cream, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. Similar recipes include Peanut Butter Cup Cookies & Cream Salted Caramel Popcorn Bars, Salted Caramel Brownie Sandwich Cookies, and Salted Caramel Cappuccino Sandwich Cookies.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking powder
1 tablespoon coarse sea salt
1/3 cup cornstarch
1 large room temperature egg
1 cup all-purpose flour
1/2 cup heavy cream
1/2 teaspoon kosher salt
3 cups popped unsalted popcorn, very coarsely ground in a food processor
1 cup sugar
1 1/3 cups sugar
1 stick (4 ounces) unsalted butter, at room temperature
Equipment:
baking paper
baking sheet
oven
hand mixer
bowl
whisk
sauce pan
Cooking instruction summary:
For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds. Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand. Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely. For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes. Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.
Step by step:
1. For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
3. Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl.
4. Place the remaining popcorn in another bowl and set aside.
5. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
6. Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
7. For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
8. Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.
Nutrition Information:
covered percent of daily need
