For some inexplicable reason, the only way to buy popcorn kernels from my distributors is in 50 lb bags. 50 pounds makes a gargantuan amount of popcorn. (Or you could grind the kernels into cornmeal.) I went on a madcap adventure of popcorn mousse, popcorn ice cream, and popcorn pudding dessert specials. The endless popcorn infusions got tiring and I wondered what would happen if I dumped a bunch of popcorn in a food processor…
So I ground plain, popped popcorn (seasoned with salt) in a food processor and sifted it through a tamis. The sifted powder had a light, fluffy texture that got me thinking of the ways that the powder could be used to garnish desserts or replace nut flours in macarons, financiers, soufflés, cookies, and cakes. As a joke, I made a caramel popcorn macaron in which I replaced 30% of the almond flour with popcorn flour and filled the shell with salted caramel. Unfortunately, I didn’t take a picture but it was wickedly delicious.
Buttery. Salted. Caramel. 
I’ve been thinking of the many ways to get a true, natural popcorn flavor. Popping my own and letting it infuse into cream…this is such a simple idea! Perhaps we think to much into these things 😉 This is nothing short of brilliant and I saw your amazing creation with hibiscus it literally made my mouth water! Thanks sharing!!!