Rating: 4.5 stars 4.4
157 Ratings
  • 5 star values: 107
  • 4 star values: 37
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 6

This sweet popcorn recipe makes a lot, so either invite your friends or store it in an airtight container for later. I first tried this when I was visiting my sister in West Virginia. After trying it, I loved it. However, I neglected to ask her for the recipe. Ten years later, I have it, and I still love it! The kids can help make it if you use an air popper (which I did to reduce fat and calories — there's enough in the butter). I used my deep-dish lasagna pan to cook it in the oven. You can use a roasting pan or a large, deep-dish pan.

Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
16
Yield:
16 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

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  • Pop corn using an air popper according to the manufacturer's directions. Place into a large mixing bowl and set aside.

  • Melt butter in a small saucepan over medium heat. Stir in sugar, cinnamon, salt, and vanilla; cook until thick and bubbly. Pour over popcorn; stir until evenly coated. Spread popcorn into a large roasting pan.

  • Bake in the preheated oven for 10 minutes.

  • Turn the oven off and allow popcorn to stay in the oven for 20 minutes. Remove from the oven and let cool completely before serving.

Nutrition Facts

114 calories; protein 1.6g; carbohydrates 17.8g; fat 4.4g; cholesterol 10.2mg; sodium 100.3mg. Full Nutrition
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