Really. This snack is absolute perfection. One of the very few things I have tasted on this earth that might be deemed worthy of God’s snack bowl. For some reason I have been craving cinnamon like crazy the past few weeks. I think it started at a Super Bowl Party we went to.
They had cinnamon popcorn – it was delicious! But really buttery – now I’m no butter-hater, but I’m also not a Paula Deen. Save for my chocolate chip cookies I usually try to skim back on the butter a bit, if for nothing more than the false belief that what I’m eating is somewhat healthy.
So after going through two bags of Stacy’s Cinnamon Pita Chips and trying to stifle my craving with Cinnamon Sugar Toast (throwback!) I decided to Pinterest some Cinnamon Popcorn. I still don’t really know how I feel about Pinterest. I love the fact that I can stalk other people’s weddings and look up nice quotes, but sometimes I feel like it is just the same stuff over and over again – however, tonight Pinterest delivered. Beautifully. I found a recipe here – and modified it a bit… I visit Garrett’s enough that I know how to make sugar coated popcorn. So I used some tricks I siphoned off of them.
Amanda’s Cinnamon Popcorn
- 2/3 c unpopped popcorn (or 8-10 cups popped)
- 1/2 c butter
- 1/4 c + 1 T white sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 1/2 – 2 T cinnamon sugar
- Heat oven to 300 degrees.
- I made the popcorn in my handy dandy Whirley Pop, courtesy of Charlie’s parents. (A little bit of olive oil with the 2/3 c kernels)
- After the popcorn was done I split it up into two bowls.
- Melt butter, sugar, and cinnamon in the microwave until the sugar is dissolved.
- Add vanilla.
- Pour 1/4 of the mixture over one bowl and a 1/4 of the mixture over the other bowl.
- “Toss” the popcorn. Move the bowl in a motion so that the kernels fly around (not TOO much flying) and they get nice and coated!
- Pour remaining mixture evenly over both. Repeat “toss.”
- Lay popcorn onto an aluminum foil wrapped baking pan (I had to use two).
- Sprinkle popcorn with cinnamon sugar.
- Bake for 5 minutes – remove from oven (BE CAREFUL IT IS HOT – IT WAS JUST IN THE OVEN), use the tin foil to pour popcorn back into mixing bowl and repeat tossing action. Spread back onto aluminum foil and baking sheet. (Do for the other one).
- Bake for another 5 minutes. Remove from oven…
…And then try not to eat all of it in one sitting. Because you will. Like I did…
I know this seems really involved – but I think that tossing it made the difference between it being soggy buttered popcorn tasting into crispy almost Garrett-crispy popcorn!
My posts may (hopefully) be slowing down as I lead up to the Bar, but one thing is for sure – the stress baking will NOT!