Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Popcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups fresh blueberries
- 1 *:nth-child(5)>*:nth-child(4)>*:nth-child(1)>*:nth-child(1)>*:nth-child(3)>*:nth-child(1)>*:nth-child(5)>*:nth-child(2)>*:nth-child(5)>*:nth-child(3)>*:nth-child(2)>*:nth-child(1)>*:nth-child(1)>*:nth-child(1)" data-ae_styles="display;inline;position;relative;float;none;clear;none;overflow;visible
- 2 tablespoons Limoncello lemon liqueur (optional-substitute water instead)
- 2 tablespoons lemon zest
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- nth-child(5)>*:nth-child(4)>*:nth-child(1)>*:nth-child(1)>*:nth-child(3)>*:nth-child(1)>*:nth-child(5)>*:nth-child(2)>*:nth-child(5)>*:nth-child(3)>*:nth-child(7)>*:nth-child(1)>*:nth-child(1)>*:nth-child(1)" data-ae_styles="display;inline;position;relative;float;none;clear;none;overflow;visible;col
- 4 tablespoons butter
- 1 teaspoon salt
- nth-child(5)>*:nth-child(4)>*:nth-child(1)>*:nth-child(1)>*:nth-child(3)>*:nth-child(1)>*:nth-child(5)>*:nth-child(2)>*:nth-child(5)>*:nth-child(3)>*:nth-child(10)>*:nth-child(1)>*:nth-child(1)>*:nth-child(1)" data-ae_styles="display;inline;position;relative;float;none;clear;none;overflow;visible;co
- 10 cups popped popcorn
Directions
To make blueberry syrup, combine blueberries, ½ cup sugar, limoncello, lemon zest and water in a small saucepan. Mash the berries with a potato masher and bring the mixture to a boil. Cook on medium high heat until it has thickened and reduced by ½, around 6-7 minutes.
Pour syrup into a medium heavy saucepan, through a fine mesh sieve, pushing hard on the solids to extract all the liquid. Add lemon juice, corn syrup and 1 cup sugar. Stir occasionally with a wooden spoon until the mixture begins to boil. After it begins to boil, turn the heat down to medium, cover with a lid and let it continue to boil for two minutes (watching that it doesn’t boil over).
Uncover the saucepan and drop in butter. Continue cooking until a candy thermometer reads 235-245 degrees. Remove the saucepan from the stove and add salt and baking soda. Combine well. Pour over the popcorn in a large bowl and stir until well coated.
Spread the popcorn out onto a cookie sheet covered with parchment paper. Now, at this point, you can let it cool and eat it! However, for a crisper texture, you can place the popcorn (on the cookie sheet) in a 200?F oven for an hour, stirring every 15 minutes.
Category:Popcorn Recipes
Category:Blueberry Recipes
Category:White Sugar Recipes
Category:Lemon Recipes
Category:Lemon zest Recipes
Category:Water Recipes
Category:Lemon juice Recipes
Category:Light corn syrup Recipes
Category:Butter Recipes
Category:Iodized Salt Recipes
Category:Soda water Recipes