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Banoffee + Nutella Greek Yogurt Waffle Cone Parfaits with Cashew Caramel Popcorn Recipe

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3.8 from 83 reviews

  • Author: Ava
  • Total Time: 40-70 minutes
  • Yield: 3 parfait cones
  • Diet: Gluten Free

Description

Indulge in these delightful Banoffee + Nutella Greek Yogurt Waffle Cone Parfaits topped with crunchy cashew caramel popcorn. This recipe combines the creamy tang of Greek yogurt, the rich sweetness of Nutella and bananas, and the irresistible crunch of homemade cashew caramel popcorn. Perfect for a fun and elegant dessert or snack that brings together sweet, salty, and nutty flavors in every bite.

Ingredients

Cashew Caramel Popcorn

  • 5-6 cups of air popped popcorn
  • 1 cup salted cashews
  • 2/3 cup brown sugar
  • 1 tablespoon molasses
  • 5 tablespoons unsalted butter (cut into chunks)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Parfait Assembly

  • 2-3 waffle or regular ice cream cones (use gluten free cones for a gluten free version)
  • 1 1/2 cups plain Greek yogurt (may use regular yogurt if desired)
  • 1/2 teaspoon vanilla extract
  • 1 banana (sliced)
  • 6-9 tablespoons Nutella (rounded)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 250°F (120°C) and grease a baking sheet with cooking spray or line it with a silpat to prevent sticking.
  2. Combine Popcorn and Cashews: Place the air popped popcorn and salted cashews in a large mixing bowl, ready for coating with caramel.
  3. Make Caramel Sauce: In a medium saucepan, combine brown sugar, molasses, butter, and kosher salt. Heat over medium, whisking constantly to dissolve the sugar and blend ingredients. Bring to a low boil and whisk continuously for 3-4 minutes to thicken. Remove from heat and stir in vanilla extract slowly.
  4. Coat Popcorn with Caramel: Quickly pour the caramel over the popcorn and cashews, tossing to ensure even coverage before the caramel hardens.
  5. Bake Caramel Popcorn: Spread the coated popcorn and cashews evenly on the prepared baking sheet. Bake for 30 to 60 minutes, stirring every 10-15 minutes and scooping caramel stuck to the pan back onto the popcorn. Baking longer will create drier, crunchier popcorn. After 30 minutes, transfer the popcorn onto parchment or wax paper in a single layer to cool completely.
  6. Prepare Parfait Components: In a small bowl, mix Greek yogurt with vanilla extract. In another bowl, warm Nutella in the microwave for 30-60 seconds until easily spreadable.
  7. Assemble Parfaits: Stand waffle cones upright in glasses. Layer inside each cone: spoon some vanilla Greek yogurt, drizzle warmed Nutella, add a few banana slices, then sprinkle caramel popcorn. Repeat these layers three times or until the cone is filled.
  8. Finish and Serve: Drizzle a little more Nutella on top of the final layer and garnish with an extra handful of caramel popcorn. Serve immediately and enjoy the delightful textures and flavors.

Notes

  • Use gluten free cones to make this recipe gluten free.
  • You can substitute regular yogurt for Greek yogurt if preferred, but Greek yogurt adds creaminess and protein.
  • Be careful not to burn the caramel while making it; whisk constantly to prevent sticking.
  • Adjust Nutella amount based on desired sweetness.
  • Store leftover caramel popcorn in an airtight container at room temperature for up to a week.
  • Warming Nutella makes it easier to drizzle and layer smoothly.
  • Prep Time: 10 minutes
  • Cook Time: 30-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/banoffee-nutella-greek-yogurt-waffle-cone-parfaits-with-cashew-caramel-popcorn-recipe/