There was a time not so long ago when I went a little overboard with the lavender. Everything in my apartment seemed to smell like it, from my shampoo to my candles to my ice cream. It got a little overwhelming so I decided to take a short time out from lavender and diversify my pallet.
On a completely unrelated note, I’ve got news for you. LAVENDER IS BACK. That’s right. My hiatus from lavender is over. (okay, so maybe it wasn’t completely unrelated after all)
Lavender and caramel might seem like a strange flavor combination but I’m obsessed. A few months ago, I made peanut butter caramel cups. Again, the combination seemed a little strange but it worked so well! I decided to trust my gut on this one and see if my instinct of pairing caramel with a strong floral note like lavender would work. (It did)
When picking popcorn to use for this, make sure you go for the most plain popcorn on the shelf. This sounds obvious but you don’t want to end up with some super buttery movie popcorn, it will take away from the wonderful caramel and lavender flavors you add to the popcorn.
A lot of people ask me where I buy my lavender. While there’s a lavender farm out in Virginia that one can go pick lavender at, I’ve yet to convince anyone to drive me out there so that’s not where I’ve been getting mine from. Honestly, Amazon has been my go-to source. I can buy huge bags at a time and with prime shipping it gets here within days of my initial craving.
Ready to make your own batch of lavender caramel popcorn? Make sure to keep it sealed in an airtight container between snacks. Because of the heavy cream in the recipe, the caramel will start to become soft and sticky if left out in the open for too long.
Lavender AND caramel? It sounds so crazy that it just might work. The sweet and floral notes complement each other in this addicting snack!
- 1/3 cup heavy cream
- 2 tablespoons dried cooking lavender
- 10 cups popcorn
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- Combine heavy cream and cooking lavender in a small bowl, cover and refrigerate for 4-6 hours (or overnight)
- Preheat the oven to 300 degrees. Cover a baking sheet with the popcorn and set aside. Strain the lavender from the heavy cream and set the heavy cream aside for now unrefrigerated.
- Combine sugar and corn syrup in a heavy pan over medium high heat. Using a wooden spoon, stir it a few times to evenly coat the sugar in the corn syrup and then let cook undisturbed until the color starts to change. Once the sugar has fully melted and the liquid turns a light shade of amber, use your wooden spoon to mix it up a few more times and make sure it is cooking evenly. Let the color deepen just a little bit more before removing the pan from the heat.
- Carefully pour heavy cream into caramel. The caramel will seize so use the wooden spoon to incorporate the heavy cream and return the caramel to an evenly smooth texture. Pour over the popcorn on the baking sheet. Try to cover as much of the popcorn as possible but don’t worry too much about it as it will spread when cooking.
- Cook the popcorn for about 45 minutes, stirring it every ~15 minutes to coat the popcorn. Let cool completely before storing in an airtight container.