Calling all the popcorn lovers. You KNOW I love me some popcorn. Popcorn with butter and salt. Yes. Popcorn with flavour. Yes. Carmel popcorn, cheese popcorn, dill popcorn. I love it all. But have you ever tried baked cinnamon toast popcorn? Well, my friends, I’m about to rock your world.
1/3 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
6 tbs of butter
A dash of vanilla
10- 12 cups popped popcorn.
(which translates to 1-1/12 tbs of oil and just over 1/2 cups of unpopped popcorn in your popcorn popper)
Preheat your oven to 300 degrees.
In a small saucepan over low heat, combine butter, sugar, cinnamon, the dash of vanilla and salt, and stir gently until the butter is completely melted.
Pop your popcorn! Once your butter mixture is melted, In a large bowl, drizzle the cinnamon mixture over the popped popcorn and toss well to evenly coat. (I used a big wooden spoon)
Cover two cookie sheets with aluminum foil, then spread the popcorn mixture evenly between the two sheets. Bake for just under 15 minutes, stirring every 3-4 minutes, until the cinnamon mixture is crispy on top of your popcorn.
Inhale! Your house, it will smell like JOY! Let the popcorn cool (keep stirring while it cools) and enjoy. Any leftover popcorn (if there is such a thing) can be stored in an airtight container for 2-3 days making this a great make-ahead treat!
Oh my goodness, so, yum!! My recommendation, double this batch right away!