Crispy Cinnamon Roll Popcorn
Lately in our house, our snack game has been off. It’s like if we get hungry anytime outside of normal meal time, we may as well just drink some water.
I feel like my family and I go through spells like this from time to time. We just don’t really buy all the snacks we used to any longer, and I just get lazy with making sure there are snacks to eat.
Well, this post is here to combat that. Hopefully, this is the first in a long line of snack based posts.
WE NEED MORE SNACKS.
Normally we’re reaching for salty snacks, but lately, it seems like we’ve all been craving sweets. Maybe it was Halloween that started that. Either way, this felt like the perfect way to warm up the kitchen, and get a nice crunchy, sweet and comforting snack to munch on.
This is a whole new approach to popcorn for me. Maybe this a technique that’s been around for a while. Maybe not. Either way, it’s new to me and I’m loving it. Basically, you bake the popcorn with a butter based topping after you pop it. This creates a crunchy coating of sorts that doesn’t affect the quality of the popcorn itself. It reminds me of kettle corn! I found this technique on another blog. Find their recipe HERE
It was amazing the first time we made it. After the second or third time though, I was ready to change it and make it my own. First step was to switch out the white sugar for the brown sugar, but kept a little white sugar in for sweetness.
I added vanilla to bring out the sweetness, and create the velvety and creamy flavor that we all come to expect from it. It paired along perfect with the brown sugar to help play on the “cinnamon roll” idea. I thought of the vanilla as the “icing” on the cinnamon roll.
The first time I made this my way was very memorable. I stuck it in the oven and went and sat with my wife on our couch. (It’s right by our kitchen. If you can do this, I highly recommend it. Having your couch or a chair close-ish to your kitchen means always having a place to GO SIT DOWN in a moment when you have some time. It keeps me going in the kitchen.) ANYWAYS
I sit down with my wife and talk or get on our phones or whatever might have happened, but in 7 or 8 minutes, this magical aroma filled the air. It’s wasn’t popcorn. Not at all. It was a spiced, sweet smell, like it was coming from a rack of fresh baked cinnamon rolls. We were floored, and you can compare our excitement to that of kids sitting in front of the oven waiting for the cookies to be done baking. That smell really stuck with me as one of those “food memories” that always seem to last a lifetime.
I sure hope this recipe serve you as well as it had served my family and I. And don’t forget if you like this post, you HAVE to check out the original recipe HERE and make sure to check out the rest of that blog too. It’s a beautiful blog with a wide selection of recipes and food ideas. CHECK. IT. OUT.
- 8 cups popped popcorn (mushroom is the best variety but literally any will work)
- 4 tbsp butter
- 1/4 cup brown sugar
- 1 tbsp white sugar
- 1/2 tsp vanilla
- 1 1/2 cinnamon
- 1/4 tsp salt
- Pre-heat your oven to 300 F. Melt the butter in a medium sauce pan.
- Once the butter is melted, add the sugars, vanilla, cinnamon and salt. Stir well to combine and cook over low heat until just start to bubble.
- Remove mixture from the heat and DRIZZLE over the popcorn in a very large mixing bowl. Toss the popcorn very well to coat.
- Transfer the popcorn to a rimmed baking sheet lined with parchment paper.
- Bake 10-12 minutes, stirring every 3 minutes. You will be able to tell if the popcorn has baked long enough by squeezing a few kernels. If they just give under the pressure and don’t crunch, they need to go longer.
- Once popcorn is done, allow to cool on baking sheet, transfer to a bowl and serve immediately. Seal any leftovers in a Ziploc Bag and eat within a day or two.