Ingredients:

  • ⅔ cup Biscoff or Speculoos Cookie Butter
  • ½ cup unsalted butter
  • 1 cup light brown sugar, packed
  • ¼ cup corn syrup
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 cups popped popcorn (made from about ⅓ cup unpopped kernels)

Instructions:

  1. Preheat the oven to 250°F (120°C). Line two large baking sheets with parchment paper or a silicone mat. Place the popped popcorn in a very large, heatproof bowl.
  2. Prepare the caramel sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir constantly until the sugar is dissolved and the mixture begins to boil.
  3. Once boiling, stop stirring and let the caramel cook undisturbed for exactly 4 minutes (do not exceed).
  4. Remove the saucepan from the heat. Immediately stir in the cookie butter until smooth, followed by the baking soda. The mixture will foam up, lighten significantly, and expand.
  5. Pour the hot caramel mixture evenly over the popped popcorn in the large bowl. Use a sturdy spatula to gently fold the caramel into the popcorn until it is mostly coated.
  6. Transfer the coated popcorn to the prepared baking sheets, spreading it into a thin, even layer.
  7. Bake for 30 minutes, stirring gently every 10 minutes (at the 10-minute and 20-minute marks) to ensure even drying and crunch development.
  8. Remove the popcorn from the oven and allow it to cool completely on the baking sheet before breaking it apart. Store in an airtight container.