Cinnamon Roll Caramel Popcorn

Name: Cinnamon Roll Caramel Popcorn
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 18 cups or so of popcorn
Ingredients: 18 cups popped popcorn; 1 ½ ticks salted butter; 1 ½ cups lightly packed brown sugar; ½ cup light corn syrup; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons vanilla extract; 1 ½ teaspoons baking soda; 4 ounces white chocolate

User Reviews

4.9

63 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
18 cups or so of popcorn
Course
Dessert
Cuisine
American

Cinnamon Roll Caramel Popcorn

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

18 cups popped popcorn about 3/4 cup kernels
1 ½ ticks salted butter
1 ½ cups lightly packed brown sugar
½ cup light corn syrup
1 ½ teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking soda
4 ounces white chocolate melted

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Instructions

Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.
Place the popcorn in a really large bowl (or two separate large bowls if you don't have an extra big one).
In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and cinnamon. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful.
Pour the caramel over the popcorn and mix until the popcorn is evenly coated.
Turn the popcorn out onto the baking sheets, spreading into an even layer on each sheet. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets.
When the popcorn comes out of the oven, scrape it onto an even layer of parchment or wax paper.
Drizzle the white chocolate over the top (using the tines of a fork to drizzle it across or pour the melted chocolate into a freezer quart-size ziploc bag and snip a corner to drizzle).
Let the popcorn sit until white chocolate is set, 30 minutes or so. Break into pieces. Try not to eat the entire batch. I'm not kidding.

Notes

Baking Time: if you like a bit of chewiness to your toffee-like caramel popcorn, bake it for about 40 minutes instead of the full hour.

Nutrition Information

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Serving 1 Cup Calories 242kcal (12%) Carbohydrates 38g (13%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 22mg (7%) Sodium 176mg (7%) Fiber 2g (8%) Sugar 29g (58%)