Cinnamon Toast Popcorn
Published Dec. 15, 2021
- Total Time
- 20 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup granulated sugar
- 2tablespoons unsalted butter
- 1tablespoon light corn syrup
- ¼teaspoon coarse kosher salt
- 4½cups/50 grams popped unbuttered, unsalted popcorn (see Tip)
- ¾teaspoon ground cinnamon
Nutritional analysis per serving (4 servings)
179 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 1 gram protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and have a large sheet pan lined with parchment paper nearby.
- Step 2
In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, salt and 1 tablespoon water. Cook over medium-high heat, stirring with a large metal spoon or rubber spatula, until the butter melts and the mixture turns into thick bubbling syrup, about 1 minute. Cook until it begins to smell toasty, about 1 more minute, then add the popcorn, carefully tossing every 2 to 3 seconds, until it starts to brown lightly, another 1 to 2 minutes. Begin tossing constantly for another minute or two until the popcorn turns deep golden brown in most spots, being careful to never let it burn. Remove from the heat, sprinkle with the cinnamon and toss a final time to coat.
- Step 3
Immediately pour the toasted popcorn onto the lined sheet pan and spread in an even layer. Bake until a shade darker, 8 to 10 minutes. Cool the popcorn on the pan on a rack for 5 to 10 minutes to harden. Toss a final time to break up any clumps and serve.
- To make popcorn from scratch, pop ¼ cup kernels according to package instructions. Or make the recipe even more effortless by using a popped bag of unsalted, unbuttered microwavable popcorn. Just be sure to discard any unpopped kernels before adding them to the pot.
Private Notes
Comments
A quarter cup of un-popped corn in a brown paper bag, tightly creased at the top and into the microwave for 3 minutes should do it easily. Just listen for the popping to slow and stop the microwave.
I used maple syrup instead of corn syrup and it turned out great. I made it for a group of 10 and ended up quadrupling it with just a little bit leftover. So delicious!
Brown paper bags have chemicals in it that you wouldn't want in your food. I used to teach Microwave Cooking and it is definatelyy not recommended to do that.
Could Cheerios be used instead of popcorn (for people with damaged small intestines who need to avoid fiber)?
I have made this several times. I always replace the corn syrup with maple and it works out very well. The kids love it and I find it a very quick, easy, and crowd pleasing treat to bring to gatherings and school events. We always have to make twice as much as we need to bring because of how much we end up eating at home. It can be very easy to burn the syrup before and after you add the popcorn. so be careful with that! otherwise fantastic
Incredible!!! Next time would reduce sugar to maybe 2 T, it was a little too sweet for my taste. Made with brown sugar which was very good. Make sure to pick out the kernels before stirring in the corn!
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