Forget those weird microwave popcorn packets once and for all and make this Cinnamon Sugar Popcorn from scratch for your next movie night.
I’ve made stovetop popcorn for years now but lately I’ve been experimenting with some new flavour 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 cooking this popcorn will make your house smell divine!
Make a batch and try it for yourself!
INGREDIENTS
Here’s what you’ll need to make this cinnamon sugar popcorn for yourself (measurements are listed in the full recipe at the bottom of this page)…
Olive Oil - or you could use coconut oil, ghee etc. I love olive oil here as it has a fairly neutral taste.Popcorn Kernels ButterSugar - I used white sugar but caster sugar would work as well. CinnamonVanillaSalt
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 from the oven and cool completely before storing.
TOP TIPS
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.
MORE SCRUMPTIOUS SNACK RECIPES:
Homemade Baked Pita ChipsTwo Ingredient Dough Pretzel BitesHoney Roasted PeanutsPopcorn Trail MixChocolate Drizzled PopcornRoasted AlmondsCucumber BitesOR see all Snack Recipes
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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.
