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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cinnamon popcorn Recipe

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This recipe for Cinnamon popcorn is from Hey, Grandma, do you have the recipe for...?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 packages microwave popcorn
2/3 cup butter
1 1/3 cup white sugar
4 teaspoons cinnamon
1 teaspoon vanilla

Note: if you use air-popped corn, rather than microwave packages, add 1/2 teaspoon salt when you add the cinnamon

Directions:
Directions:
Preheat oven to 250 degrees. Place a silpat liner or parchment paper on a large cookie sheet.

Pop the popcorn one bag at a time, following directions on the bag, or as needed for your microwave. Once popped, put in a large mixing bowl, being careful to exclude as many unpopped kernels as possible.

Melt butter in a small saucepan over medium heat. Stir in sugar and cinnamon (and salt if using). Cook until thick and bubbly, about 230 degrees. Remove from heat and stir in vanilla.

Pour over the popcorn, and stir until the popcorn is evenly coated. Spread popcorn on cookie sheet.

Bake in preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before storing or serving. Place in an airtight container, again removing any residual kernels that you see.

Variation: Before baking, while the cinnamon sugar is still sticky, grease hands with a little butter and press popcorn together into small, golf ball-size balls, and bake as before. These won't be as hard as "typical" popcorns and will break apart easily in your hand or mouth, but look cute on a cookie tray in smallish cupcake papers.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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