This sweet Cinnamon Popcorn recipe makes a great snack for both the kids and adults. You just need FIVE simple ingredients to put this recipe together and you can be enjoying this sweet popcorn in less than 10 minutes. This recipe can also be doubled or halved and it is budget friendly too.
When it comes to easy snacks, this Cinnamon Popcorn recipe will soon become one of your go to recipes. Homemade popcorn is a healthy and inexpensive snack for the kids (plus grown ups!) and I make a batch each Sunday to last us all for the week. I buy my corn kernels in bulk from a local co-op and find that 1kg will last us about two months. While the boys enjoy eating plain popcorn, for something a little bit different I have been making this Cinnamon Popcorn for them and they have both given it a big thumbs up.
Ingredients
To make this Cinnamon Popcorn, you will need:
- Popcorn Kernels
- Oil to pop the kernels, I like to use Rice Bran Oil however you can also use Light Olive Oil or Avocado Oil
- Cinnamon
- Brown Sugar
- Butter
How to Make Cinnamon Popcorn
- You will need to make the popcorn (you can also use plain store bought popcorn if you wish).
- Heat the butter, brown sugar and cinnamon and mix until well combined.
- Pour over the cooked popcorn and stir through to coat.
Tips for Making Cinnamon Popcorn
- My biggest tip when making this, is to ensure you have all of your ingredients ready to add to the popcorn as soon as it’s ready as this will help all of the popcorn kernels to become coated with the lovely cinnamon and butter mixture.
- This Cinnamon Popcorn tastes great when eaten while it’s still warm.
- It will also keep for up to a week when stored in an airtight container.
More Easy Snack Recipes:
- Healthy Apricot Bliss Balls
- How to Make Popcorn on the Stove
- Easy Corn and Zucchini Fritters
- Cauliflower and Cheese Nuggets
- Oat and Raisin Biscuits
- Apricot, Coconut and Oat Slice
- Cheese and Pumpkin Scone Recipe
- Smartie Cookies
- Anzac Slice
Cinnamon Popcorn Recipe
Equipment
- Saucepan
Ingredients
- ⅓ cup popping corn kernels
- 2 tablespoons rice bran oil
- 50 grams butter
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Prepare the popcorn by adding the oil to a large saucepan (that also has a lid!) and heat over a high heat for 3 minutes until the oil is hot.
- Add the corn kernels and quickly cover with a lid. Keep shaking the saucepan so that the corn kernels keep moving and have all popped. Turn the heat off when the popping begins to slow down and transfer the popcorn to a large bowl.
- Place the butter into a small saucepan over a medium heat and cook for 2 minutes until it’s melted. Add the brown sugar and cinnamon and stir for 2 – 3 minutes or until the sugar has dissolved.
- Pour the cinnamon and butter mixture over the popcorn and stir through to coat – then serve.
Notes
- To test if the oil is hot enough, drop a corn kernel into the oil and if it ‘pops’ the oil is ready.
- This Cinnamon Popcorn tastes great when eaten while it’s still warm.
- It will also keep for up to a week when stored in an airtight container.
Nutrition
Looking for More?
You can find more simple snack recipes in our ThermoBliss Snacks Recipe Books, available also in a bundle set. Shop the full range of books and eBooks here.
Sammie @ The Annoyed Thyroid
My popcorn machine (yes, that’s a thing) recently died so I might have to try the pan method just so I can try this. I’m a sucker for all things cinnamon!