Description
This Cinnamon Sugar Popcorn recipe offers a delightful twist on traditional popcorn, combining the warm flavors of cinnamon and sugar with rich ghee for a sweet, buttery snack. Perfect for movie nights or anytime cravings, this easy stovetop popcorn is coated with a luscious cinnamon sugar mixture and a hint of vanilla, delivering a cozy and flavorful treat in just 20 minutes.
Ingredients
Popcorn
- 7 tablespoons ghee, divided
- 3/4 cup popcorn kernels
Cinnamon Sugar Mixture
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pure vanilla extract
Instructions
- Prepare Cinnamon Sugar Mixture: In a small bowl, whisk together the sugar, cinnamon, and salt thoroughly until well combined.
- Heat Ghee: Add 3 tablespoons of ghee to a large pot and set it over medium heat to warm up.
- Test Ghee Temperature: Place two popcorn kernels into the hot ghee, cover with the lid, and wait for them to pop; this indicates the ghee is hot enough. Once popped, remove and discard these test kernels.
- Pop the Corn: Add the 3/4 cup of popcorn kernels evenly into the pot and cover. Remove the pot from heat for 25 seconds to allow the kernels to reach an even temperature, then return it to the heat. Once popping begins, gently shake the pot back and forth above the burner every 20-30 seconds to promote even popping. Continue until popping slows and the intervals between pops lengthen. Pour the popcorn into a large bowl.
- Sprinkle Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture over the popcorn without mixing it in yet.
- Prepare Ghee Vanilla Topping: In a microwavable bowl, melt the remaining 4 tablespoons of ghee by microwaving for 30 seconds. Stir and microwave for an additional 10 seconds if needed. Add the vanilla extract and stir to combine thoroughly.
- Coat Popcorn: Pour the melted ghee and vanilla mixture over the popcorn. Using two large serving spoons, gently mix the popcorn until it is well coated with the cinnamon sugar and ghee mixture.
- Store: Transfer the coated popcorn to an airtight container and store for up to three days to keep fresh and crispy.
Notes
- Use ghee for a rich, buttery flavor and a higher smoke point which is perfect for stovetop popping.
- If you prefer, substitute coconut oil or clarified butter in place of ghee.
- Shake the pot gently during popping to avoid burning kernels and to promote even popping.
- For extra crunch, spread the popcorn on a baking sheet and bake at 250°F (120°C) for 15 minutes after coating.
- Store popcorn in an airtight container to maintain freshness and crispiness.
