Lemon Biscoff White Chocolate Popcorn

The Black Cat Kitchen
by The Black Cat Kitchen
2 servings
10 min

Popcorn is a go-to snack for me. Usually, I prefer it with plain butter or cheese. I find the sweet popcorns are usually not my favorite (caramel). Plus, does caramel get stuck in anyone else's teeth? It is just not the most fun to eat.

I got some really cool lemon oil for baking and was thinking of other ways I could use it. I had a couple packages of Biscoff crackers left from flights and was wondering how to use them. Enter...lemon biscoff popcorn! There is a white chocolate drizzle on these which can be a little overly sweet for some-feel free to cut back on it and just add a little. I do think you have to include some, as the oil goes in the white chocolate.

Air pop some popcorn, or pop a bag without butter. A trick if you don't have a popcorn machine or a stove-top cooker is to place your kernels in a little bit of neutral oil (think canola or vegetable oil) in a large glass bowl. Cover with a dinner plate and microwave until you hear kernels stop popping. Get ready to make an addicting and simple sweet/salty snack!

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Lemon Biscoff White Chocolate Popcorn
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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Lemon Biscoff Popcorn
  • 1 Tbsp popcorn kernels
  • 1/2 tsp neutral oil (canola or vegetable)
  • 6 oz white chocolate chips, melted
  • lemon oil
  • zest from 1 small lemon
  • 3-4 small biscoff wafer biscuits
Lemon Biscoff Popcorn
Cook your popcorn, set aside
Heat your white chocolate in internals if using the microwave
Add 3-4 drops of lemon oil to the white chocolate and stir
Drizzle over your popcorn while the white chocolate is still warm
Crumble your biscoff crackers and gently stir
Zest the lemon over the top
Wait a few minutes for the chocolate to harden and enjoy!
  • If you don't have biscoff crackers, feel free to use plain graham crackers!
  • LEMON OIL IS DIFFERENT FROM LEMON EXTRACT-do NOT use lemon extract you will cause your chocolate to separate.
  • If you don't have lemon oil (though I highly recommend if you like to bake) just use the lemon zest.
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