This popcorn is addictive! It’s sweet, crunchy and has the flavors of a cinnamon roll! Thanks to my friend Natasha, I’m hooked on it!
White Chocolate Cinnamon Popcorn
Course: Dessert, SnackServings
12-16
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
1/2 cup popcorn kernels
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup corn syrup
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
12 oz bag of Ghiradelli white chocolate, or almond bark
Directions
- Line 2 cookie sheets with heavy duty tinfoil. Preheat oven to 250º.
- Pop popcorn kernels into a large bowl. Separate out any unpopped kernels.
- In a 2 quart glass bowl, combine brown sugar & cinnamon. (Do not use a plastic bowl – it will melt. Trust me!) Stir until combined.
- Chop butter into pieces and place on top of sugar mixture. Pour corn syrup on top.
- Microwave for 30 seconds to soften the butter a little. Stir to combine.
- Microwave for 2 more minutes. Remove and stir.
- Microwave for another 2 minutes.
- Remove from microwave and stir in vanilla and baking soda. When combined, pour over popcorn and stir until all the popcorn is coated.
- Spread popcorn onto the 2 foil-lined cookie sheets. Place in the oven and bake for 30 minutes, stirring every 10 minutes. Stir carefully so you don’t rip the tin foil.
- Spread out waxed paper or parchment paper on your counter. When the popcorn is done baking, pour the popcorn onto the paper so it can cool.
- Melt white chocolate in the microwave using 50% power, stirring every 30 seconds until melted. Drizzle over the popcorn.
- When the popcorn has cooled, break into pieces and enjoy!
