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Cinnamon-Sugar Popcorn
March 22, 2010

This recipe needs better instructions, but it's a great snack! The first time, I also had a chunky, dumpy topping that didn't coat the popcorn (like other reviews). I think it's from overcooking. So take cautiously the instructions to "cook until thick and bubbly." I guess I misunderstood that exactly. I think the more fool-proof way is just to do it in the microwave as you are more likely to prevent scorching, overcooking and it'll be easier to pour from a glass measuring cup anyways. Use a 2-cup measurer, melt butter first (about 40 seconds), then add in other 5 ingredients and mix thoroughly. Then microwave on high for about 20 sec at a time, stirring inbetween until the topping is a thick sauce. The stirring is important to get all incorporated and applying enough heat to disolve the sugar is also important. Should take between a total of 40-60 seconds after you add the 5 ingredients. (I did it twice, total 40 seconds, but I had half a batch, so might make a difference.) As for baking, the method instructed seems fine. It does taste pretty good before baking, but like another noted, it will be sticky that way. It's great after baked as well- a combination between kettle corn and moose munch. I also mixed in mini marshmallows before pouring the coating. I liked it.

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