I’ve been playing around a lot with Speculoos spread recently and thought I’d throw it in some popcorn and see what happened. Naturally, great things happened. If you’re unfamiliar with Speculoos, it’s a tea biscuit from Belgium that I think of as a cross between a graham cracker and a gingersnap. You can find them at Wegmans, Fairway, and many other large supermarkets. The spread is what you get when you crush up the biscuits and add some other emulsifying stuff. It’s also known as cookie butter, easily found at Trader Joe’s, and is better than Nutella. It has a somewhat spicy flavor and fun texture that is fun to bake with.
I hoped that melting the spread with chocolate chips would make for a good popcorn topping, and I was right. I didn’t bother measuring anything; the amounts are mostly based on personal preference anyway. Here’s what you need to do:
Step 1: Make some popcorn from scratch. You can buy popcorn kernels at the grocery store, and either pop them on the stove (instructions here), or in a large microwaveable bowl. Cover the bottom of the bowl with one layer of kernels, and cover with a plate that fits over the bowl. Microwave the popcorn until there are 3 seconds between the pops. Sprinkle salt to taste.
Step 2: Microwave some chocolate chips and Speculoos spread on high in 15 second intervals. If you’re not sure you’ve microwaved enough, it’s easy to add more later.
Step 3: Pour the meltedness on the popcorn and coat evenly with a spoon, rubber scraper, or both.
Step 4: Spread the popcorn onto a baking sheet covered with parchment paper and stick in the fridge for at least 20 minutes so the chocolate can solidify.
Step 5: Take out and enjoy! Great as is for a party dessert, or on top of ice cream!