Cinnamon Sugar Popcorn

WRITER BYCassie

POSTEDJanuary 11, 2021

Give this super addictive cinnamon sugar popcorn a go on your next movie night. It's sweet, salty and so easy to make at home with everyday pantry and fridge ingredients.

Forget those weird microwave popcorn packets once and for all. Make this cinnamon sugar popcorn from scratch and enjoy it with your favorite movie. I've been making stovetop popcorn for years now, but lately, I've been experimenting with some new flavor combinations.

I adore this sweet and salty popcorn, but I have to say this new cinnamon sugar flavour is my new favourite. It reminds me of fresh cinnamon sugar donuts and makes my house smell divine. Make a batch and try it for yourself!

INGREDIENTS TO MAKE CINNAMON SUGAR POPCORN

Here's what you'll need to make this cinnamon sugar popcorn yourself (measurements are listed in the full recipe at the bottom of this page):

Olive Oil - (you could use coconut oil, ghee, etc. I love olive oil here because it has a fairly neutral taste.)
Popcorn Kernels
Butter
Sugar - (I used white sugar, but caster sugar would work as well.)
Cinnamon
Vanilla
Salt

HOW TO MAKE CINNAMON SUGAR POPCORN

Preheat the oven to 120C / 250F. Heat olive oil and two popcorn kernels in a small saucepan (with a lid) on medium heat. Cover the saucepan and wait for the kernels to pop. This can take several minutes, and that's ok. Be patient. When they pop, you know you're ready to go.

Add the rest of the kernels and cover the saucepan. Remove from heat immediately and shake the saucepan to mix the kernels with the oil. Return to heat and wait for the popping to begin.

Shake the pot at regular intervals to ensure all the kernels pop and none get burnt. There's a bonus arm workout here. When the popping stops, remove the pot from heat.

In a separate saucepan, melt butter, sugar, vanilla, and salt together until thick and bubbly.

Pour the mixture on top of the popped corn and mix well to combine.

Spread the popcorn out into a single layer on a baking tray and bake for 10 minutes. Then turn the oven off, place a wooden spoon in the door so it's slightly ajar, and keep the popcorn in for another 10 minutes.

Remove from the oven and cool completely before storing.

TOP TIPS FOR THIS CINNAMON SUGAR POPCORN RECIPE

I love using olive oil because it doesn't add an overpowering flavor to the sugar popcorn. But feel free to use coconut oil, grapeseed oil, or ghee instead.
Don't heat the oil too high. You don't want it to smoke, or the popcorn will taste burnt. Low and slow is how you make the best popcorn.
Be patient while waiting for the first 2 kernels to pop. It can take several minutes. Don't be tempted to turn the heat up.
You can pop the popcorn in an air popper if you wish. Simply omit the oil.
Keeping the popcorn in the oven as it cools helps to keep the popcorn crunchy. Don't skip that step.

HOW TO STORE LEFTOVER POPCORN

Here's how to store leftover popcorn to keep it crunchy for days:

Cool completely: Make sure the popcorn is completely cool before storing it. Any residual warmth can create steam, making the popcorn soggy.
Use an airtight container: To keep the popcorn fresh, place it in an airtight container. Mason jars, zip-lock bags, or Tupperware works well.
Avoid the fridge: Keep the popcorn at room temperature. Refrigeration introduces moisture, which can make the popcorn lose its crunch.

FAQs

MORE SCRUMPTIOUS SNACK RECIPES:

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below!

You can also follow me on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.

RECIPE

Cinnamon Sugar Popcorn

Prep Time

0 minutes

Cook Time

20 minutes

Total Time

20 minutes

Give this super addictive Cinnamon Sugar Popcorn a go on your next movie night. It's sweet, salty and so easy to make at home with everyday pantry and fridge ingredients.

0 Stars (3 Reviews)

servings

4

Scale

Instructions

Preheat the oven to 120C / 250F.

Heat olive oil and two popcorn kernels in a saucepan (with a lid) on medium heat. Cover the saucepan and wait for the kernels to pop. This can take several minutes and that's ok. Be patient. When they pop, you know you're ready to go!

Add the rest of the kernels in and cover the saucepan. Remove from heat immediately and give the saucepan a good shake to mix the kernels with the oil. Return to heat and wait for the popping to begin.

Shake the pot at regular intervals to ensure all the kernels are popping and none get burnt. There's a bonus arm workout here. When the popping stops, remove from heat.

In a seperate saucepan, melt butter, sugar, vanilla and salt together until thick and bubbly. Pour this mixture on top of the popped popcorn and mix well to combine.

Spread the popcorn out into a single layer on a baking tray and bake for 10 minutes, then turn the oven off and place a wooden spoon in the door so it's slightly ajar and keep the popcorn in for another 10 minutes. Remove the tray from the oven and serve or allow the popcorn to cool completely before storing.

Notes

I love using olive oil as it doesn't add overpowering flavour to the popcorn. But feel free to use coconut oil, grapeseed oil or ghee instead.

Don't put the heat too high. You don't want the oil to smoke or it will cause the popcorn to taste burnt. Low and slow is how you make the best popcorn.
Be patient while waiting for the first 2 kernels to pop. It can take several minutes. Don't be tempted to turn the heat up!
You can pop the popcorn in an air popper if you wish. Simply omit the oil.
Keeping the popcorn in the oven as it cools helps to keep the popcorn crunchy. Don't skip that step.
Store popcorn in an airtight container for a few days.