Amarettocherry Popcorn

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


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.


  • 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

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