Seriously who doesn’t love cinnabon? Warm toasty cinnamon buns drizzled in an amazing glaze, far to good for words. But I wanted a non-bready snack version, something quick and easy to make that I could enjoy in front of the TV.
And popcorn is that perfect TV snack food so I set out to make the flavour of cinnabon but in a popcorn snack!
Cinnabon popcorn does anything sound better? I didn’t want masses of popcorn, not that I couldn’t eat it all but I do need to limit myself a bit! So I only used 90 grams (1/2 cup) of un-popped kernels and that still produced 128 grams of popped corn (16 cups) plenty for me & my partner and leftovers for the following day. You could double or halve this recipe depending on how many people you are feeding.
The coating is also pretty simple and I’m sure that most of you will have these ingredients as pantry staples. Brown sugar, cinnamon, light corn syrup, don’t worry you can always use golden syrup if you are in the UK as corn syrup costs a fortune and is only available in gourmet food shops! Butter, baking soda and of course a little vanilla extract.
The topping is optional, but highly recommended. I made only a little at a time because you don’t want to coat any that you may be wanting the following day as it doesn’t store well with the icing drizzle. Without drizzle it will store in an airtight container for 4 to 5 days. The drizzle is super easy just a little icing sugar (powdered sugar) a little cinnamon and a drop of water.
This recipe is so easy peasy! And to think that you pay a fortune in the shops for a bag of gourmet popcorn! Blah home made is always better 🙂
As I previously said this will keep in an airtight container for 4 to 5 days so you can make it in advance for a party or bag it up and give it away as a hostess gift with a difference, you could always make a little glaze and bottle it up to go with it.
*Measurements in cups is a guide this recipe was made using metric weight*
Ingredients for the popcorn
- 90 grams popcorn kernels ((1/2 cup))
- 225 grams brown sugar ((1 cup lightly packed))
- 1 teaspoon ground cinnamon
- 30 millilitres light corn syrup - golden syrup can be used as a substitute ((1/4 cup))
- 115 grams unsalted butter ((1 stick))
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Ingredients for the glaze
- 3 tablespoons Icing sugar (Confectioners sugar)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon water
Directions for the popcorn
- Pop your popcorn in your preferred way; I popped mine in a pan with a little drop of oil. An air popper would work well here too or even microwave popcorn would work in a pinch.
- Preheat your oven to 150C / 300F / Gas Mark 2.
- In a medium sized pan melt the sugar, cinnamon, light corn syrup, butter and vanilla extract over a medium heat. You are not looking to boil this just gently melt it. You could also melt it all together in a microwave.
- Once out and cooled so you can pop your finger in it add the baking soda, now you mixture will bubble up and become a bit foamy, this is fine.
- Its time to coat your popcorn, I found it best to get a large sheet of baking parchment and spread out the popcorn and pour the coating over it and make sure it was all covered by getting my hands dirty and giving it a good mixing and coating.
- Place your coated popcorn on a baking sheet, spread it out so it’s a single layer and bake in the oven stirring it every 10 minutes for 30 minutes.
- Take it out of the oven and allow it to fully cool, about 15 minutes as this will allow the coating to harden.
For the glaze
- To make the drizzle place the icing sugar and cinnamon in a small bowl and add the water and stir. Add more icing sugar if you prefer a thicker consistency or a tiny drop of water if you prefer it a little runnier.