Cinnamon Sugar Popcorn

April 7, 2010

Cinnamon Sugar Popcorn

Today when I made my fifth batch of popcorn (since yesterday), I realised that buttery, sweet popcorn when tossed with cinnamon is something very, very addictive. And to have me making a fifth batch is pretty huge, especially when you know that I have not made popcorn at home in years.

This recipe is so simple, and the resultant popcorn is so delicious, that you won’t realise you’ve eaten through the entire bowl until you hit the last few kernels and the bottom of the bowl.

When making the popcorn, I cooked the sugar in the butter a little until slightly golden because I wanted a caramelised sugar flavour. If you don’t want that, just add the sugar and corn kernels at the same time. Next time I’m going to add a little more sugar and maybe a tiny splash of vanilla extract to make it smell even better.

Sugar, Cinnamon and Corn Kernels

Buttery Cinnamon Sugar Popcorn

Yield: 1 medium sized bowl

¼ cup butter
1 tablespoon canola or vegetable oil
½ cup corn kernels
4 tablespoons granulated sugar
1 teaspoon fine grain salt (sticks better to the popcorn)
¼ teaspoon freshly ground cinnamon

  1. Melt butter with the oil in a large pot. Add the sugar and cook it until just very slightly golden (note: a little more and the last few corn kernels that pop will be charred. Talking from experience.)
  2. Stir in the corn kernels and salt and make sure everything is well-combined.
  3. Cover with a lid and cook on medium-low heat until kernels stop popping. Be sure to shake the pot once or twice to make sure the kernels are cooking evenly.
  4. Remove from heat and immediately toss with the salt and cinnamon.

{ 20 comments… read them below or add one }

1 Jessica @ How Sweet April 7, 2010 at 10:31 PM

That sounds fabulous!

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2 Joe @ Eden Kitchen April 8, 2010 at 1:00 AM

mmm buttery cinnamon – brilliant flavour – haven't had it with popcorn but can't wait to try now. Thanks!

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3 stephchows April 8, 2010 at 12:49 AM

oh it sounds wonderful!

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4 best bread machines April 9, 2010 at 2:15 AM

Popcorn with cinnamon… yummy!

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5 Barbara April 9, 2010 at 11:31 PM

Gosh, I love the idea of cinnamon in my popcorn. And the adding the sugar BEFORE the popcorn is a super idea. Sort of like caramelized popcorn, but not.

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6 JenSchall April 13, 2010 at 3:49 PM

This looks lovely… I love popcorn. I might even make a batch to sell at my bake sale next week!

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7 EA Exam April 16, 2010 at 7:13 AM

I have to try this one. I love cinnamon but I never thought of trying to use it as a popcorn flavor.

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8 Chen (picnicideas) April 18, 2010 at 5:17 AM

Interesting :-)
Promise to try it the next time i watch DVD :-)
Wonderful blog by the way!

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9 The Purple Foodie April 18, 2010 at 5:17 PM

thank you so much! :) hope to see you around more often.

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10 anne April 19, 2010 at 7:12 AM

this is lovely. I'm going to try this. and then i hope you don't mind if I repost it? :)

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11 The Purple Foodie April 19, 2010 at 9:20 AM

Sure, Anne go ahead! Just please link back to this post. :)

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12 pixie July 31, 2010 at 8:40 PM

Ok, so I loveee caramel popcorn and when I saw the recipe here, I was like – wooo hoooo!
Anyhow, in the last 3 weeks, I have realised that this is by far ‘the easiest sounding but most difficult to conquer recipe’ that I have EVER come across!
Every batch I have tried (3 batches, a total of almost 8 cups popped corn!) ends up with burnt sugar popcorn (more like charred black sugar). yuck!!

The 1st time I realised that maybe I made the sugar too brown, so the second and third time, I added the corn to the sugar at the minimal caramel stage and yet, the cooked pop corn was coated in charred sugar and smelt and tasted yuck! :-( :-(
please haaaaaaaaalp! what am I doing wrong??

And before you ask – yes, I am using a heavy bottomed pan!

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13 The Purple Foodie July 31, 2010 at 11:44 PM

Hey Pixie! I had the charred sugar incident too, and that was when I let the sugar become slightly amber in colour. This is what comes to my mind right now: have the sugar ground, so it doesn’t take time to melt.. put it in just a few seconds before the popcorn and then cover it to let it pop. Do this over a low flame. Did you use a low flame?

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14 ElizabethMD March 20, 2011 at 9:53 AM

That sounds absolutely delish. I am definitely going to try this!

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15 kbunny March 27, 2011 at 8:53 AM

i tried this twice. once in a cast iron dutch oven. its been sitting on my stove for two hours. the sugar mixture is getting darker but the popcorn isnt popping. i have the heat half way between medium and low. what am i doing wrong? i SO want to eat this! help!

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16 The Purple Foodie April 14, 2011 at 4:10 PM

Hi Kbunny. Maybe your popping corn has crossed it’s prime? Or probably you live in a place where the humidity messes with the popping corn.

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17 Liv April 13, 2011 at 3:27 AM

Just made my first batch! I have to admit, I DID burn a spot – but I think I let the sugar cook too long. Lol i’m just picking the burnt bits out – it tastes so good!

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18 ami August 9, 2011 at 12:29 PM

well, its ridiculous, it can not work, you will all burn the sugar (and the popcorn) way before it will be ready. tried it a few times, with low flame, and all the advices i heard here…
and NO, i do not have “humid problem” ;-)
what you need to do is to do it separately, and toss the butter/cinnamon/sugar mix on top of the ready made popcorn (with slight salt).

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19 Ali Hall September 30, 2011 at 11:42 PM

Hey, love this recipe. Made it for the first time there now and felt I had to comment. I used caster sugar (this is British name for granulated sugar that has been ground down to very fine sugar). Added it to the butter and stirred for a while (wasn’t a caramel at this stage, was ugly lump sugar). Then added the kernels, turned the heat down and added a lid and kept shaking the pan so everything was kept moving. Worked perfectly and tastes awesome, good work PurpleFoodie!

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20 E Ram April 29, 2012 at 4:44 AM

I usually never comment on recipes I but I just made this and its AMAZING!

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