Amaretto & Sour Cherry Popcorn

Products used


  • Stage 1 Popping and drying the corn
  • 60g (2.12oz) Popcorn Kernels
  • 15g (0.53oz) Light Olive Oil
  • Stage 2 Coating with caramel and adding flavour
  • 40g (1.41oz) Popped Corn
  • 40g (1.41oz) Unsalted Butter
  • 20g (0.7oz) Dark Brown Sugar
  • 20g (0.7oz) Caster Sugar
  • 25g (0.88oz) Corn Syrup
  • 0.6g (0.02oz) Natural Concentrated Amaretto Flavouring (1/8th tea spoon)
  • 125g (4.4oz) Dark Chocolate (tempered and melted ready to drizzle)
  • 15g (0.23oz) Chaucer Sour Cherry Pieces 5-10mm
Other ingredients suggestions

Why not try replacing the Sour Cherry Pieces with Blueberries or Raspberries for an alternative fruity twist.



Red Pepper










Waffle Crumb

Donut Crumb

Ginger Crumb

Raspberry Sprinkles


  • Stage 1 Popping and drying the corn
  • 1
    Pre heat a fan assisted oven @ 120oC or 248F; Prepare 2 baking sheets with baking paper.
  • 2
    Warm 3 popcorn kernels and the oil in a large lidded pan over a medium heat. When the kernels pop add the rest of the popcorn kernels and shake the pan to coat in the oil.
  • 3
    Cover again with the lid and return to a medium heat.
  • 4
    Pop the corn shaking the pan often until the popping slows to 1-2 secs between popping, Remove lid and empty the popped corn using a large spoon onto the baking trays and discard any un-popped kernels.
  • 5
    Spread the popcorn evenly over the two trays and put into the oven to dry for 1 hour and remove trays from oven, please leave oven on for stage 2.
  • Stage 2 Coating with caramel and adding flavour
  • 1
    Add the butter, sugars, natural flavouring and glucose syrup to a small pan, mix well and place over a low heat.
  • 2
    Once the butter has melted and the sugar has combined, turn up to a medium heat and allow to boil for 1-2 minutes, stirring continuously.
  • 3
    Add the popped corn and sour cherry pieces to large mixing bowl.
  • 4
    Once the mixture has reached 120oC or 248F, pour over the popcorn and cherry slices whilst mixing well, to ensure even as possible coverage.
  • 5
    Once the popcorn is evenly coated, split the popcorn onto the original baking trays, with baking paper and place back into the oven for 5 minutes.
  • 6
    Remove trays from oven and spread the popcorn further and more evenly, this process may need to be repeated a few times to split all the popcorn, to allow separation into single pieces; once this has been achieved remove from the oven and allow to cool.
  • 7
    Once the popcorn has been allowed to cool sufficiently drizzle with the tempered chocolate and leave to set at room temperature.
  • 8
    Once completely cooled and set, place trays into a refrigerator for 20 minutes to secure the structure of the chocolate, then remove and break up the popcorn pieces and serve.

Benefits of using Chaucer products

  • Ambient shelf life make this an easy and practical with a no fuss no mess addition for snacks
  • No artificial colours or additives
  • Less waste
  • No knives required
  • Retains natural shape