Cinnamon Kettle Corn Recipe
I have a serious soft spot for Kettle Corn. I'm even on board with the diet-y microwave kettle corn (which my husband hates). But the real stuff? Ad when it's fresh? With the sugary, crusty, crunchy coating on each buttery kernel?
It's absolutely unreal. I could eat it by the fistful all. day. long.
I added cinnamon to this recipe, and it was great. It totally adds a new dimension of flavor! But honestly, I think you could just make it a plain kettle corn batch and it would still rock your socks.
I highly recommend whipping up a quick batch of this for your next home movie night! (or sneak it in the theater– it's totally worth breaking the rules for!!)
Recipe adapted from: Chew Out Loud
- 1/4 cup vegetable or coconut oil
- 1/2 cup sugar
- 1/2 cup popcorn kernels
- 1 tsp cinnamon
- 3 Tbsp. butter, melted
- Pour the oil into a large, deep pot (with a lid). Heat it over medium-high heat on the stove. Place 1 popcorn kernel in the pot with the oil.
- When the kernel pops, the oil is at the right temperature. Mix in the sugar and cinnamon to the oil. Add the popcorn kernels and cover.
- Shake the pot (requires a little arm muscle here) back and forth over the heat. Kernels should start popping within two or three minutes. Continue to shake while all of the kernels pop-- may take up to 10 minutes. Once the popping has stopped, remove from heat immediately so they don't burn.
- Spread on wax paper or a silicon liner to let cool slightly and allow the sugar to harden on the kernels a little bit. Drizzle melted butter over top while cooling.
- Eat while warm!
Notes about this recipe:
Don't pop the popcorn in butter over the stove– the butter WILL BURN! A drizzle at the end will work better for flavor.
Substitute any sweet popcorn seasonings for the cinnamon (Kernel Seasons has a great line of sweet seasonings).
Popcorn from Friends: