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National Popcorn Day (with cava, obviously)

Celebrate National Popcorn day with our delicious recipes and cava (why not treat yourself to one of our cocktails too?!)

It’s national popcorn day. The greatest of all days. We love popcorn here at Freixenet. Can’t get enough of the stuff. We almost love it as much as our Cavas and Prosecco (almost).

It makes a wonderful addition to desserts, often encrusted in caramel or something chocolatey, the ultimate puffed sprinkles.

It can be a healthy snack too. But who wants healthy popcorn anyway? Not us. This National Popcorn Day we’re going all out with the indulgence. And some of sparkling wine to go with it. 

Popcorn brittle

Ingredients

  • 450g Caster sugar
  • 120ml Water
  • 40g Popcorn (lightly crushed)
  • Pinch of salt

Method

  1. Line a baking tray with baking parchment and set aside
  2. Stir together sugar, water, and the salt in a medium saucepan. Cook over a high heat until sugar begins to melt and turn golden. Don’t stir it. Don’t do anything. Just let it do its thing
  3. Once sugar has melted, stir occasionally until the mixture turns golden
  4. Remove pan from heat and stir in the popcorn
  5. Spread mixture to 1/2 inch thick. Let cool completely, break into pieces and tuck in!

Popcorn brittle would pair perfectly with our Passion Fruit & ICE cocktail because nothing is better than caramel and passion fruit together. Literally nothing. 

White chocolate popcorn snack bars

Ingredients

  • 200g White chocolate
  • 20g Puffed rice
  • 90g Plain popcorn
  • Pinch of coarse rock salt
  • 50g Roughly chopped peanuts
  • 50g Milk chocolate
  • 1.5 tbsp Caramel sauce

Method

  1. Break white chocolate into pieces and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally
  2. Add the popcorn & puffed rice to the chocolate and stir well until combined
  3. Line a baking tray with parchment and fill it with the mixture and place in the fridge for 2-3 hours until firm
  4. Whilst the popcorn is in the fridge, melt the milk chocolate in a heatproof bowl (as you did with the white chocolate) until melted
  5. Remove the popcorn from the fridge, once its set, and sprinkle the peanuts over the top. Drizzle the caramel on top, followed by the melted chocolate
  6. Place the popcorn bars into the fridge for another hour and cut into bars

Try pairing with our Strawberry and Vodka slush cocktail for a girls night in.

Recipe inspired and adapted from here.

Pop-your-own (and then drizzle it in caramel)

Sometimes you can’t beat popping your own. You can buy unpopped corn in most health stores. Simply pour four tbsp of oil or butter into a pan on a medium-high heat. Add the popcorn, put the lid on and wait until the sounds of popping fills your kitchen.

Tip: After the popping begins, turn off the stove.

Whilst the popcorn is still hot in the pan, sprinkle it in some cinnamon sugar (1/2 cup sugar with 2 tablespoons ground cinnamon) and shake it up to combine. Serve with our Cava Coffee Cocktail and binge watch Friends on Netflix.

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