Salted Cinnamon Sugar Popcorn

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It is Friday night and that means two things. Pizza night and movie night.

The boys are in the bath and I have just whipped up a treat for movie night. Salted Cinnamon Sugar Popcorn. This stuff is addictive, it is sweet and cinnamony (which is so a word!!!!) and then has a little bite of salt. Think salted caramel hint of salt.

When I make popcorn I follow a very scientific method 😉 no matter what flavour I add, I start with the same method for popcorn making. It my tried and trusted method and I have found that with this method you get no burnt bits and all (or very nearly all) kernels pop.

I wondered whether I should call this Salted Cinnamon Sugar Shaky Popcorn as ever other instructions seems to be shake this or shake that! There is a lot of shaking and this isn’t a quiet process, definitely not one to do once the movie has started!

So snuggle down on the sofa, grab a blanket (it is getting cold here) hog the TV remote and enjoy your Friday night treat. You might want to share a small amount as this does make a good portion of popcorn. This amount is enough for the four of us. Although to be honest it would easily serve 6-8 😳

UPDATE: Stew was late home last night so I snuggled up once the boys were in bed and enjoyed another pot of this. I was very kind and got his pot ready, but sadly I got the munchies and ate his pot too 😉

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Print Recipe

5 from 1 vote

Salted Cinnamon Sugar Popcorn

Salted Cinnamon Sugar Popcorn. Sweet and Salty. The perfect movie night treat.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Snack

Cuisine: Modern Australian

Servings: 8

Calories: 158kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

US Customary - Metric

• 1/2 stick salted butter
• 1/4 cup caster sugar
• 1 tsp  ground cinnamon
• 1/2  tsp  salt
• 2 tbsp oil
• 2/3 cup popcorn kernels

Instructions

• lace the butter in a small bowl or jug and microwave for 20 seconds until melted.
• Measure the sugar, cinnamon and salt into a large tupperware, (I use a 3.2 litre box).
• Clip on the lid and give it a good shake to combine everything, set it aside.
• Pour the oil into your biggest stock pan, make sure you have a lid for it.
• Turn the heat to medium and add 2 popcorn kernels to the oil.
• Heat the oil until the two kernels pop.
• Remove the popcorn and then pour the remaining kernels into the oil.
• Place on the lid, give the pan a shake to evenly distribute the kernels, then remove the pan from the heat and count to 30.
• Return the pan to the heat and heat on medium/high with the lid on.
• Once the popcorn starts to pop, give the pan a good shake and slide it backwards and forwards across the hob.
• Occasionally pull the lid slightly off to allow the steam to escape. Don't move it off too far or you will find your get a popcorn shower!
• Keep shaking and sliding until the popping slows to a couple of pops a second, then lift the pan above the heat and shake it again above the heat for 10 seconds.
• Turn off the heat and pour in the melted butter.
• Again give the pan a good shake.
• Tip the popped corn into your tupperware, clip on the lid and shake to coat all the popcorn in the delicious salty sweet goodness.

Nutrition

Calories: 158kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 170mg | Potassium: 37mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3.5% | Calcium: 0.8% | Iron: 2.6%

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