Popcorn Crunch Sundae
This indulgent dessert brings together the perfect balance of sweet and salty flavors with its crispy popcorn crunch, nutty peanuts, and rich chocolate fudge sauce drizzled over creamy dulce de leche ice cream. A delightful treat that is sure to satisfy your sweet tooth cravings. Enjoy this homemade delight for a special occasion or simply when you're in need of a deliciously comforting dessert.
— Constant Cookbook
Ingredients
- 6 unsalted butter, cut into 1/2-inch pieces, plus more for pan
- 3 popped popcorn
- 1/2 salted roasted peanuts
- 3/4 sugar
- 2 light corn syrup
- 1/3 sugar
- 1/4 natural unsweetened cocoa powder
- 3 light corn syrup
- 1/4 (1/2 stick) unsalted butter
- 1 semisweet chocolate, chopped
- 1/2 vanilla extract
- 1/8 kosher salt
- 2 dulce de leche ice cream
Instructions
- Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl.
- Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.
- Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.
- Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm.
- Serve ice cream topped with popcorn crunch and fudge sauce.
- DO AHEAD: Popcorn crunch and fudge sauce can be made 1 week ahead. Store popcorn crunch airtight at room temperature. Cover and chill fudge sauce. Reheat before using.
Yield
6 servings
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