There’s something magical about the smell of cinnamon and sugar wafting through your kitchen. This Cinnamon Sugar Popcorn is a nostalgic, cozy snack that’s dangerously easy to make and delivers a perfect hit of spice and sweetness in every bite.
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Why You’ll Love This Cinnamon Sugar Popcorn
- Effortless & fast: Ready in minutes with pantry staples.
- Warm nostalgia: Classic cinnamon-sugar feels celebratory.
- Versatile uses: Perfect snack, gift, or dessert topping.
- Perfect texture: Glossy coating ensures every piece is crunchy.
Ingredients & Tools
- 1/2 cup popcorn kernels
- 3 tablespoons coconut oil (or neutral oil like avocado or canola)
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon pure vanilla extract (optional, but recommended)
Tools: A large pot with a lid (at least 5 quarts), a medium saucepan, a large baking sheet, and two wooden spoons or heat-resistant spatulas.
Notes: Using high-quality cinnamon really makes a difference. Don’t skip the brown sugar; it adds a subtle molasses depth.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 1 g |
| Fat: | 10 g |
| Carbs: | 23 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Popcorn kernels matter. Use fresh kernels for the best pop-to-unpopped ratio. Old kernels tend to be drier and won’t expand as fully, leaving you with a disappointing batch.
- Why coconut oil? It has a high smoke point and gives movie-theater popcorn that classic, irresistible flavor and aroma. If you don’t have it, a neutral oil works perfectly fine.
- The salt is key. Using fine sea salt helps it dissolve into the sugar syrup, creating a balanced flavor that isn’t just one-note sweet. That hint of saltiness makes the cinnamon pop.
- Don’t walk away from the syrup. Sugar syrups can go from perfect to burnt in seconds. Keep a watchful eye and have all your ingredients measured and ready to go before you start cooking.
How to Make Cinnamon Sugar Popcorn
Step 1: Pop the popcorn. Place your large pot over medium heat and add the 3 tablespoons of coconut oil. Drop in 2 or 3 popcorn kernels and put the lid on. Once you hear those test kernels pop, you’ll know the oil is hot enough. Quickly pour in the remaining 1/2 cup of kernels, cover the pot again, and give it a gentle shake to coat them all in oil. Listen for the rapid popping—when the pops slow to about 2 seconds apart, remove the pot from the heat. You should have a big, fluffy bowl of plain popcorn now.
Step 2: Create the cinnamon sugar coating. In your medium saucepan, melt the 1/4 cup of butter over medium heat. Once it’s melted and just starting to bubble, add both the granulated and brown sugars, the cinnamon, and the salt. Stir continuously with a wooden spoon for about 2-3 minutes. You’ll notice the mixture will become smooth, bubbly, and fragrant. The trick is to cook it just long enough for the sugars to dissolve but not so long that it starts to darken and risk burning.
Step 3: Combine and coat. Remove the sugar syrup from the heat and immediately stir in the vanilla extract, if using—it will sizzle a little, and that’s fine! Now, quickly pour this hot, fragrant syrup over your waiting bowl of popcorn. Using two large spoons or spatulas, immediately begin to toss the popcorn, lifting from the bottom and folding it over itself. Work quickly but gently to coat as many pieces as possible before the syrup begins to set. You’ll see a lovely, glossy sheen start to appear on the popcorn.
Step 4: Spread and cool. Pour the coated popcorn onto a large, ungreased baking sheet, spreading it out into a single layer. This allows it to cool and the coating to harden into that signature crunchy shell. Let it sit for about 5-10 minutes. You can break up any large clusters with your hands if you like—some people love those big, crunchy clusters, and I’m definitely one of them!
Step 5: Serve and enjoy. Once the popcorn is completely cool and no longer sticky to the touch, transfer it to a serving bowl. It’s best enjoyed the day it’s made for maximum crunch, but honestly, it’s so delicious it rarely lasts that long. Dive in and savor that perfect blend of sweet, spicy, and buttery goodness.
Storage & Freshness Guide
- Fridge: Not recommended; humidity makes popcorn soft.
- Freezer: Store in an airtight freezer bag up to 1 month.
- Reviving: Warm on a baking sheet at 250°F for 5-10 minutes to crisp.
Serving Suggestions
Complementary Dishes
- A cheese and charcuterie board — The salty, savory elements of cured meats and sharp cheeses provide a fantastic contrast to the sweet and spicy popcorn, making for a well-rounded snacking experience.
- Spiced apple cider or hot chocolate — The warm spices in the drink will echo the cinnamon in the popcorn, creating a cozy and thematic flavor pairing that’s perfect for a chilly evening.
- A simple green salad with a tangy vinaigrette — Serve the popcorn as a fun, crunchy side. The brightness of the salad cuts through the richness of the popcorn, balancing the palate.
Drinks
- A cold glass of milk — It’s a classic for a reason. The creaminess of the milk is the perfect partner to the sweet, crunchy popcorn, making it feel like a true dessert.
- Chai tea latte — The cardamom, ginger, and other spices in chai harmonize beautifully with the cinnamon, elevating the entire snacking moment into something truly special.
- Sparkling rosé — The dry, bubbly, and slightly fruity notes of the wine cleanse the palate between bites, preventing the sweetness from becoming overwhelming.
Something Sweet
- Vanilla bean ice cream — Sprinkle a handful of the cinnamon sugar popcorn over a scoop for an incredible topping that adds fantastic texture and a warm spice flavor.
- Dark chocolate brownies — The deep, bitter notes of dark chocolate provide a sophisticated counterpoint to the popcorn’s straightforward sweetness.
- Baked apples — The soft, warm, and tender apples alongside the crunchy popcorn is a textural dream and a flavor combination that just feels right.
Top Mistakes to Avoid
- Mistake: Burning the sugar syrup. This is the most common pitfall. If you see the syrup start to smoke or turn a dark amber, it’s gone too far and will taste bitter. Medium heat and constant stirring are your best friends here.
- Mistake> Pouring the syrup onto hot popcorn. If your popcorn is still steaming hot from the pot, the heat can cause the sugar coating to become sticky and chewy instead of hardening into a crisp shell. Let the popcorn cool for a minute or two first.
- Mistake: Not tossing quickly enough. The sugar syrup begins to set the moment it’s off the heat. If you dawdle, you’ll end up with clumps of syrup and bare popcorn. Have your tools ready and commit to a fast, thorough toss.
- Mistake> Skipping the spreading step. Dumping the coated popcorn into a bowl to cool will result in one giant, stuck-together mass. Spreading it on a baking sheet is non-negotiable for achieving separate, crunchy pieces.
Expert Tips
- Tip: Add a pinch of cayenne. For a “grown-up” version with a subtle kick, add a tiny pinch (about 1/8 teaspoon) of cayenne pepper to the sugar syrup. It creates a wonderful sweet-heat dynamic that is seriously addictive.
- Tip: Use an air popper. If you have one, an air popper is a fantastic way to make the popcorn base with zero oil, making the final snack a bit lighter. The coating will still adhere beautifully to the dry popcorn.
- Tip> Make it ahead for gifts. Once completely cool, this popcorn stores beautifully in cellophane bags or mason jars tied with a ribbon. It makes a wonderfully personal and delicious homemade gift for teachers, neighbors, or friends.
- Tip: Revive stale popcorn. If you have leftovers that have lost their crunch (a rare occurrence!), spread it on a baking sheet and warm it in a 250°F (120°C) oven for 5-10 minutes. It will crisp right back up.
FAQs
Can I use pre-popped or microwave popcorn?
You can, but I’d recommend plain, air-popped microwave popcorn without any butter flavoring. The coating we make is designed to be the star, and strong artificial flavors can clash with the cinnamon and sugar. Popping your own kernels gives you the most control over freshness and flavor, but in a pinch, plain pre-popped will work. Just be gentle when tossing to avoid crushing the kernels.
How should I store leftovers, and how long do they last?
Store any leftover popcorn in an airtight container at room temperature. It’s best enjoyed within 2-3 days for optimal crunch. Avoid refrigerating it, as the humidity in the fridge can make the popcorn soft and chewy. If it does lose its crispness, see the expert tip above for reviving it in a low oven!
My coating turned out sticky and didn’t harden. What happened?
This usually happens for one of two reasons: either the sugar syrup wasn’t cooked long enough to reach the right stage, or the popcorn was too hot when the syrup was added. The syrup needs a brief cook to allow some of the water to evaporate, which is what helps it set into a hard crack stage as it cools. Make sure you cook it for the full 2-3 minutes until it’s nicely bubbling.
Can I double this recipe?
Absolutely! You can easily double the ingredients. Just make sure you’re using a pot large enough to pop all the kernels—you may need to do it in two batches to avoid overflowing. For the coating, use a slightly larger saucepan so the syrup has room to bubble up safely without boiling over.
Is there a way to make this vegan?
Yes, it’s very simple! Just replace the butter with a high-quality vegan butter substitute that you enjoy the taste of. The melting and cooking properties are virtually identical, so you’ll end up with a delicious vegan-friendly snack that everyone can enjoy.
Cinnamon Sugar Popcorn
Make the best Cinnamon Sugar Popcorn in just 15 minutes! This easy, crunchy snack is perfect for movie nights or gifts. Get the simple recipe now!
Ingredients
For the Ingredients
-
1/2 cup popcorn kernels
-
3 tablespoons coconut oil (or neutral oil like avocado or canola)
-
1/4 cup unsalted butter
-
1/4 cup granulated sugar
-
2 tablespoons light brown sugar (packed)
-
1 1/2 teaspoons ground cinnamon
-
1/4 teaspoon fine sea salt
-
1/4 teaspoon pure vanilla extract (optional, but recommended)
Instructions
-
Pop the popcorn. Place your large pot over medium heat and add the 3 tablespoons of coconut oil. Drop in 2 or 3 popcorn kernels and put the lid on. Once you hear those test kernels pop, you’ll know the oil is hot enough. Quickly pour in the remaining 1/2 cup of kernels, cover the pot again, and give it a gentle shake to coat them all in oil. Listen for the rapid popping—when the pops slow to about 2 seconds apart, remove the pot from the heat. You should have a big, fluffy bowl of plain popcorn now.01
-
Create the cinnamon sugar coating. In your medium saucepan, melt the 1/4 cup of butter over medium heat. Once it's melted and just starting to bubble, add both the granulated and brown sugars, the cinnamon, and the salt. Stir continuously with a wooden spoon for about 2-3 minutes. You’ll notice the mixture will become smooth, bubbly, and fragrant. The trick is to cook it just long enough for the sugars to dissolve but not so long that it starts to darken and risk burning.02
-
Combine and coat. Remove the sugar syrup from the heat and immediately stir in the vanilla extract, if using—it will sizzle a little, and that’s fine! Now, quickly pour this hot, fragrant syrup over your waiting bowl of popcorn. Using two large spoons or spatulas, immediately begin to toss the popcorn, lifting from the bottom and folding it over itself. Work quickly but gently to coat as many pieces as possible before the syrup begins to set. You’ll see a lovely, glossy sheen start to appear on the popcorn.03
-
Spread and cool. Pour the coated popcorn onto a large, ungreased baking sheet, spreading it out into a single layer. This allows it to cool and the coating to harden into that signature crunchy shell. Let it sit for about 5-10 minutes. You can break up any large clusters with your hands if you like—some people love those big, crunchy clusters, and I’m definitely one of them!04
-
Serve and enjoy. Once the popcorn is completely cool and no longer sticky to the touch, transfer it to a serving bowl. It’s best enjoyed the day it's made for maximum crunch, but honestly, it’s so delicious it rarely lasts that long. Dive in and savor that perfect blend of sweet, spicy, and buttery goodness.05
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