Best Cinnamon Popcorn Recipes

CINNAMON CANDY POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

CINNAMON HEART POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
• Bake in the preheated oven until the candy coating is set, about 30 minutes.

BROWN SUGAR & CINNAMON GLAZED POPCORN

Steps:

• Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don't stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.
• Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.

CINNAMON ROLL POPCORN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
• Place popcorn in a large bowl.
• Combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. Remove from heat and cool while stirring constantly for 2 minutes.
• Stir cinnamon, vanilla extract, and baking powder into butter mixture. Pour butter mixture over popcorn and toss to coat. Mix walnuts into popcorn mixture. Spread popcorn in a single layer onto the prepared baking sheet.
• Bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. Cool slightly before breaking apart.

CINNAMON POPCORN

Steps:

• Place popcorn in a 15x10x1-in. baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt if desired. Pour over popcorn and mix thoroughly. Bake at 300° for 20 minutes. Cool. Store in an airtight container.

CINNAMON POPCORN I

Steps:

• Preheat oven to 200 degrees F (93 degrees C).
• In a medium saucepan over medium heat, combine corn syrup, margarine and salt. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in food coloring, cinnamon oil and baking soda. Pour over popcorn; toss to coat.
• Place popcorn on baking sheet and into preheated oven. Bake 1 hour, stirring every 15 minutes.

CINNAMON GLAZED POPCORN

Steps:

• Place popcorn in a greased 15x10x1-in. baking pan. In a small bowl, beat the egg white, sugar, orange peel, cinnamon and salt until well blended. , Pour over popcorn; toss to coat. Bake at 300° for 30-35 minutes, stirring once. Cool completely. Store in an airtight container.

CINNAMON SUGAR POPCORN

Steps:

• Place popcorn in a large bowl.
• Lightly coat popcorn with cooking spray; toss well.
• Repeat procedure.
• Combine sugar, cinnamon and salt in a small bowl.
• Drizzle popcorn with melted butter; toss well.
• Sprinkle with sugar mixture; toss well to coat.

CINNAMON GLAZED POPCORN

Steps:

• Spread popcorn over sided baking tray.
• In small bowl combine egg white, sugar, cinnamon, salt beat with fork til frothy.
• Pour over popcorn and toss coating all.
• Bake at 300F degrees for 20 minutes cool store in airtight container.

CINNAMON POPCORN

Steps:

• 1. Make your popcorn the old fashioned way, or you can use an air popper. Place 2 tbls. oil in a large pot over medium heat, dump in 1/2c. popcorn, shake to coat popcorn with the oil. Keep shaking the pot to prevent burning.
• 2. When popcorn is finished place it in the brown paper bag and set it aside.
• 3. In a microwave safe lg. bowl melt the stick of butter, then add in red hots and corn syrup. Cook for 1 minute intervals stirring every minute until all red hots are melted.
• 4. Carefully remove bowl and pour contents in brown bag over the popcorn. Crinkle the top of the bag tightly and carefully start shaking the bag.
• 5. Shake for about 1 minute or until popcorn is completely covered.
• 6. Lay sheets of wax paper down on your table and pour the popcorn out, be careful it may still be hot. Separate the kernels (I take this chance to pick out any unpopped kernels) and let sit until cooled. Store in a air tight container and enjoy.
• 7. Once you make this recipe a couple of times you'll become a pro. Adjust the redhots to your taste add in some extra red food coloring to really make the red pop for Christmas.

CINNAMON AND HONEY POPCORN

Steps:

• Spoon the popcorn into a brown paper bag and fold over the open end of the bag twice to seal and place the bag in a microwave oven and cook on high (100%) for 2 minutes and then remove the bag and shake it and then return bag to microwave and cook on high (100%) for a further 1 to 1 1/2 minutes or until the corn stops popping (will vary depending on the wattage of your microwave),.
• Transfer the popped popcorn to a large bowl and drizzle the honey over and sprinkle with the cinnamon and toss to combine.
• divide the popcorn between small bowls and serve straightaway.

CINNAMON POPCORN II

Steps:

• Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.
• Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.

CINNAMON BUN POPCORN

Steps:

• Preheat oven to 250 degrees.
• Pop your popcorn according to directions. Be sure and check for any UN-popped kernels, those are the WORST to bite into unexpectedly.
• Place popcorn and chopped pecans in a large bowl and set aside.
• Combine brown sugar and cinnamon, butter and karo in a medium sized pan and cook over medium heat, stirring constantly, until the mixture comes to rolling boil. Remove from heat and add your vanilla and baking soda. The baking soda will make your caramel mixture foam up and rise, don't be alarmed, it's suppose to (this is why you need to use a tall sided pot if you have one).
• Pour your caramel mixture over your popcorn and pecans and stir well.
• Spread popcorn mixture onto a foil-lined cookie sheet. Place in oven and bake for 30 minutes. Stir every 10 minutes.
• Remove from oven and let cool down. Break into bite size pieces. Melt white chocolate in microwave or stove top, then drizzle over popcorn.
• Eat and Enjoy. Store remaining popcorn in an air tight container.

GLAZED CINNAMON AND POPCORN SNACK MIX

Steps:

• Heat oven to 325°F. Line 15x10x1-inch pan with cooking parchment paper.
• In large bowl, mix cereal, popcorn and almonds. In small bowl, mix melted butter and honey; pour over cereal mixture. Toss to coat well. Spread in pan.
• Bake 25 to 30 minutes or until mixture is starting to brown, stirring once halfway through bake time. Pour mixture onto waxed paper; cool 15 minutes. Break up; store in airtight container.

CINNAMON TOAST POPCORN

Steps:

• Heat the oven to 350 degrees and have a large sheet pan lined with parchment paper nearby.
• 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.
• 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.

CINNAMON SUGAR POPCORN

Steps:

• Place popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for 45 seconds; stir. Microwave 45 seconds longer or until the butter is melted. Pour over popcorn and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 300° for 10 minutes. Cool. Store in an airtight container.

WEIGHT WATCHERS CINNAMON SPICE POPCORN

Steps:

• Place the popcorn in a large bowl; spray with nonstick spray, tossing well.
• In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, allspice and salt. Sprinkle over the popcorn, tossing all the while until well coated. Yields about 2 cups per serving.

CINNAMON-SUGAR POPCORN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
• Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

CINNAMON BUN POPCORN

Steps:

• Pop popcorn.
• Melt butter and add brown sugar to butter, mix well with a spoon.
• Spoon over popcorn.
• Sprinkle with cinnamon.
• Toss and eat.

SPICY CINNAMON POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and pecans in a large bowl., In a large heavy saucepan, combine sugars, corn syrup, pepper sauce and honey; bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 290° (soft-crack stage), about 10 minutes. Remove from heat; gradually stir in butter and cinnamon. Pour carefully over popcorn mixture; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake 45 minutes, stirring occasionally. Cool completely., Break into pieces. Store in an airtight container.