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Monday, May 14, 2012

Gourmet Cinnamon Roll Popcorn

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Make gourmet popcorn at home! This take on a classic caramel corn has the addition of warm spice and a sweet glaze to really take it to the next level. It packages perfectly for a great party favor or special homemade gift. It really couldn't be simpler and is much more inexpensive than buying those tins of gourmet popcorn. I am so excited to experiment with more fun flavor combinations! What kinds of flavors are you interested in seeing?!




To make your gourmet-style cinnamon roll caramel corn at home, first you need to make the cinnamon caramel syrup to coat your popcorn. In a medium size saucepan combine the brown sugar, butter, corn syrup, cinnamon and salt.


 Over medium heat, bring to a boil, about 4-6 minutes. 


Once your cinnamon caramel mixture has reached a boil, reduce the heat and let simmer for about 4 minutes stirring occasionally. 



In the mean time pop your popcorn. . I use my my stove top popping method in this tutorial, but you can click here to view my microwave popping method if you prefer. All you need is a little oil, a pot and some kernels. Heat the oil and a 3 kernels in your covered pot on medium heat.


 Once they pop, your oil is hot enough and you can add the rest of the kernels. 



Cover and heat until all of the kernels begin popping, gently shaking the pot side to side, over the burner. Once the popping slows to 2-5 seconds between pops, remove from heat but keep covered to keep it warm for the cinnamon caramel syrup.


Remove cinnamon caramel mixture from heat and stir in the vanilla followed by the baking soda, creating a light and foamy consistency.


 Immediately pour over popcorn, stirring quickly until the popcorn is well coated.



Spread onto your prepared baking sheet. 


Bake for about 45-60 minutes, stirring every 15 minutes until popcorn is crisp. 



Drizzle with vanilla cinnamon roll glaze. Serve and enjoy!

 


Gourmet Cinnamon Roll Popcorn*
*Gourmet Gingerbread Popcorn: Add 1 teaspoon ground ginger in with the cinnamon and sup corn syrup for molasses.

Ingredients

cinnamon caramel corn


  • 1/4 cup popcorn kernels, popped (or click here to view my microwave popping method)
  • 1 tablespoon vegetable oil, depending on your preference
  • 2/3 cup light brown sugar, packed
  • 6 tablespoons unsalted butter
  • 3 tablespoons light corn syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda

vanilla glaze
  • 2 cups powdered sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • 2-3 teaspoons milk or water

Directions

Preheat oven to 225 degrees F. Line a large baking dish, baking sheet or large roasting pan with foil or parchment paper.


In a medium size saucepan combine the brown sugar, butter, corn syrup, cinnamon and salt. Over medium heat, bring to a boil, about 4-6 minutes. Once your cinnamon caramel mixture has reached a boil, reduce the heat and let simmer for about 4 minutes stirring occasionally.

In the mean time pop your popcorn. Heat the oil and 3 kernels in a covered 3-quart pot on medium heat. Once the 3 test kernels pop, your oil is hot enough and you can add the rest of the kernels. Cover and heat until all of the kernels begin popping, gently shaking the pot side to side, over the burner. Once the popping slows to 2-5 seconds between pops, turn off the heat.

Remove cinnamon caramel mixture from heat and stir in the vanilla followed by the baking soda, creating a light and foamy consistency. Immediately pour over popcorn, stirring quickly until the popcorn is well coated. Spread onto your prepared baking sheet. Bake for about 45-60 minutes, stirring every 15 minutes until popcorn is crisp. 


Prepare the glaze by stirring all of the ingredients together until smooth. Drizzle over popcorn with a spoon or put it in a plastic bag, cut a tiny piece off of the corner of the bag and drizzle on to popcorn. Once glaze has dried and popcorn has cooled completely, break into pieces. Serve immediately, store in an airtight container or package in bags or tins for gift giving.



*Tips: Try to keep the lid slightly ajar when cooking, to let the steam escape keeping the popcorn  crisper instead of chewy from the moisture. Remove seeds by placing a cooling rack over the top of the bowl of popcorn and flipping everything upside down, so the seeds fall out, into a bowl or onto a towel, and the popcorn stays in the bowl. 



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Be sure to check out more simple, fun snack recipes below!


Cinnamon Roll French Toast
(recipe coming soon)



Give them a try, and be sure to share a picture on our Facebook wall, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in our Fan Photo album!

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3 comments:

  1. Tiffany FizzypartyMay 14, 2012 at 4:13 PM

    mmmm that sounds tasty :)
    Tiffany @ Fizzy Party

    ReplyDelete
  2. Looks super indulgent! Can't wait to try it! Thanks!

    ReplyDelete
  3. them look so good! http://www.dcerosion.com/

    ReplyDelete

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