I used to hate autumn as a kid. Obviously, because that meant school was here. I came to the realization last year that I actually adore autumn, with it’s crisp fresh air and warm spicy flavors. The Rosh Hashana caramel popcorn sundae recipe that your about to dive into, is the perfect end to summertime and entrance to fall.
Some days will still be down right hot, and on others you’ll start to notice the slight breeze and the appearance of everything pumpkin. Please note that as I write this, it’s currently 95 F outside, so unbearably sticky, with no hope of ever cooling down. There IS hope right?! Please tell me so!!
I originally made this honey whiskey ice cream to accompany this recipe two years ago. I decided to give it a little spin this year by adding in the caramel popcorn. I added a touch of apple pie spice to caramel popcorn to give it an all around fall feel, and of course for a little play on Rosh Hashana’s apple and honey theme. Whimsical. That ought to describe it.
This recipe turns an ordinary ice cream dessert into something so fabulous and fun! I used store bought pareve caramel sauce, because guess what…..I don’t have time to babysit caramel either, not matter how delicious it really is! You can prep the ice cream way in advance and whip up the popcorn right before (or even on) Yom Tov.
- 1/2 c popcorn kernels
- 3/4 c caramel sauce (pareve)
- 1 tsp apple pie spice
- ice cream:
- 16oz Rich's Whip
- 3 eggs
- 1 Cup confectioners sugar
- 4 tsp whiskey
- 3 Tbsp honey
- In the bowl of a mixer whisk eggs until fluffy.
- Add the Rich's whip into the bowl and whip.
- Slowly add in the confectioners sugar, whiskey and honey.
- Transfer to a large container and freeze overnight.
- To prepare the popcorn, preheat your oven to 200 F, pour around 2 tsp of canola oil on the bottom of a large pot. Pour in popcorn kernels. Turn the flame to low, cover the pot, and wait until it's popped.
- Once the popcorn has popped, transfer it to a parchment paper lined baking sheet.Warm up the caramel sauce in a pot over low heat. Mix in the apple pie spice. Pour the caramel and spice mixture over the popcorn and gently mix it in, until all the popcorn is coated with the caramel sauce. Bake for 20-25 minutes in the oven. Cool. (it will harden as it cools)
- To assemble the dessert, scoop ice cream into a glass. Drizzle with honey if desired, and top with caramel popcorn.
It’s not yet time for me to wish you Shana Tova, I still have lots of recipes and fun things up my sleeve that I can’t wait to share with you before it’s actually chag. So, hang in there and try to soak up these last little bits of summer! Seriously.