Cinnamon Popcorn I Food

CINNAMON POPCORN

Steps:

• Place popcorn in a 15x10x1-in. baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt if desired. Pour over popcorn and mix thoroughly. Bake at 300° for 20 minutes. Cool. Store in an airtight container.

CINNAMON HEART POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
• Bake in the preheated oven until the candy coating is set, about 30 minutes.

CINNAMON POPCORN RECIPE

Steps:

• Gather the ingredients.
• Add 1 tablespoon of ghee and 3 individual popcorn kernels to a large pot over medium-high heat. Put lid on pot.
• When you hear the first kernel pop, remove lid from the pot, add all remaining popcorn, and replace lid.
• Shake pot periodically until popping eventually comes to a stop. Remove from heat.
• Transfer popcorn to a large bowl.
• Add remaining 1 tablespoon of ghee to pot and melt, using residual heat.
• Add sugar, cinnamon, and salt to the bowl of a mortar and pestle. Grind to a consistency like find sand, something between granules and powder.
• Pour melted ghee evenly over popcorn and quickly toss it around in bowl to coat.
• Sprinkle fine cinnamon sugar onto popcorn and toss again. Adjust seasoning as you see fit.

CINNAMON POPCORN

Steps:

• Preheat oven to 350 degrees F. Line a shallow roasting pan with foil, if desired. Spread popcorn in the shallow roasting pan. In a small bowl combine sugar and cinnamon. Lightly coat popcorn with cooking spray, tossing to coat evenly. Sprinkle with cinnamon mixture, tossing again to coat evenly. Bake about 5 minutes or just until crisp.

CINNAMON TOAST POPCORN

Steps:

• Heat the oven to 350 degrees and have a large sheet pan lined with parchment paper nearby.
• In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, salt and 1 tablespoon water. Cook over medium-high heat, stirring with a large metal spoon or rubber spatula, until the butter melts and the mixture turns into thick bubbling syrup, about 1 minute. Cook until it begins to smell toasty, about 1 more minute, then add the popcorn, carefully tossing every 2 to 3 seconds, until it starts to brown lightly, another 1 to 2 minutes. Begin tossing constantly for another minute or two until the popcorn turns deep golden brown in most spots, being careful to never let it burn. Remove from the heat, sprinkle with the cinnamon and toss a final time to coat.
• Immediately pour the toasted popcorn onto the lined sheet pan and spread in an even layer. Bake until a shade darker, 8 to 10 minutes. Cool the popcorn on the pan on a rack for 5 to 10 minutes to harden. Toss a final time to break up any clumps and serve.

CINNAMON-POPCORN SNACK

Steps:

• Heat oven to 350°F. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal, peanuts and raisins; set aside.
• In 1-quart saucepan, heat corn syrup, honey, butter and cinnamon to boiling. Remove from heat; stir in vanilla. Pour over cereal mixture; toss until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 15 minutes, stirring occasionally. Cool pan on cooling rack, stirring occasionally. Store loosely covered.

CINNAMON GLAZED POPCORN

Steps:

• Spread popcorn over sided baking tray.
• In small bowl combine egg white, sugar, cinnamon, salt beat with fork til frothy.
• Pour over popcorn and toss coating all.
• Bake at 300F degrees for 20 minutes cool store in airtight container.

CINNAMON SUGAR POPCORN

Steps:

• Place popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for 45 seconds; stir. Microwave 45 seconds longer or until the butter is melted. Pour over popcorn and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 300° for 10 minutes. Cool. Store in an airtight container.

BROWN SUGAR & CINNAMON GLAZED POPCORN

Steps:

• Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don't stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.
• Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.

CINNAMON CANDY POPCORN

Steps:

• Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
• Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
• Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
• Remove from the heat and add baking soda and oil --
• Stir well and pour over popped corn, tossing quickly to distribute evenly.
• Bake for 1 hour, stirring every 15 minutes.
• Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
• Let cool completely in the pan.
• Break into clumps.
• Store in an airtight container at room temperature for up to 1 week.

CINNAMON-SUGAR POPCORN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
• Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.