Cinnamon and Sugar…. Ahhh! You are going to love this one because it is so quick and easy. The cinnamon syrup comes together in the microwave and once it’s been combined to make ooey gooey goodness with the popcorn, it bakes in the oven at a low temperature for 30 minutes to crisp up. Finished off with a sweet drizzle of marshmallow candy melts, this is one of my favorite sweet treats of all time. Mother’s Day is coming up in May and a cute canister filled with this popcorn makes a great gift for the “mom who has everything”.
12 cups popped popcorn (about 1/2 cup kernels)
1 cup sugar (You can use brown sugar if you prefer more of a caramel flavor, but I really like to let the cinnamon shine)
1 to 1 1/2 teaspoons cinnamon
1/4 cup light corn syrup
1 stick butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 squares almond bark or 1/2 cup marshmallow candy melts
Preheat oven to 250 degrees. Pop your popcorn. You can use air popped or microwave popcorn. I prefer air popped cause it’s just easier.
Place popcorn in a very large bowl and set aside. That is some hot cinnamon goo you are going to be pouring over the popcorn and you need plenty of room to toss it around and get it really coated.
Combine sugar and cinnamon in a big, microwave-safe bowl. I used my 8 cup Pampered Chef Batter Bowl.
Slice butter into pats and place on top of sugar mixture. Pour corn syrup over the top of everything.
Microwave on high for 30 seconds and then stir to combine. Microwave for 2 minutes and stir, then microwave for an additional two minutes. It will be nice and bubbly. Remove it from the microwave and stir in your baking soda and vanilla, mixing well. Beware, it will bubble and foam up quite a bit when you do this.
Immediately pour this hot cinnamon mixture over the popcorn in your large bowl and toss and mix together well until all kernels are evenly coated. You’ll want to do this as quickly as possible as the mixture does begin to get really thick and start hardening pretty fast.
Once your popcorn is coated, pour it into a well greased large baking pan or sheet pan (lining with foil first makes for easy cleanup) and put it in the oven for 30 minutes, stirring after every 10 minutes.
After it’s been in the oven for 30 minutes, take it out and pour it out onto parchment or waxed paper on the countertop to cool and harden.
Drizzle with your melted almond bark or marshmallow candy melts. I like to put the candy melts in a ziploc bag in the microwave for melting, then just seal and snip off a corner for easy drizzling. Allow your almond bark or marshmallow candy melts to dry completely and then put the popcorn in an airtight container or ziploc bag for storage. If you like cinnamon, you are going to love these!! Sweet, crunchy, cinnamon goodness!
Adapted from Keeping Up with the Johnsons